Vegan Chicken and Zucchini Pappardelle with Dijon Tarragon Sauce

I'm not one to really focus on my physical appearance. I usually just throw on jeans and a t-shirt every day, accepting that I'm short and a little on the scrawny side. And to say the very least, my bosom isn't exactly what I'd call "ample"...or so I thought. 

All of sudden, at 24, my boobs have started to grow. This radical phenomenon is AWESOME. It's a pleasant surprise to myself and future potential admirers. I'd given up hope long ago. My mother and little sister, to say it nicely, have gigantic tits. At 16, I'd look at all the other women in my family and wonder what the fuck happened to me. How did I lose the genetic lottery? Well, not anymore! I can now happily stop shopping in the little girls training bra section at Target and move over to the ladies department. 

Okay...I don't really wear little girl bras. I was just going for shock value. Anyway, I've been working on some really exciting recipes lately. I'll be debuting a few of them on the blog over the next few months, but I'm going to slow down posting for a while to focus on compiling my final cookbook manuscript. 

On a separate note, I'd appreciate it if y'all voted for me in the humor category of the Lesbian Lifestyle Blog Awards. While the primary focus of this site isn't to just highlight how incredibly gay I am, I do feel like it has a running chance to compete for all things funny in lesbo land. There's a lovely little link in the upper part of the left sidebar. 

I'll spare you more of my rambling this week. I'm going to head off to Target and enjoy purchasing myself a new B cup bra that I can parade around in proudly. I may not even wear a shirt for the next few days.

 

"Chicken" Breasts and Zucchini Pappardelle with Dijon Tarragon Sauce

For the "Chicken" and Zucchini Pappardelle

• 2 lbs Zucchini
• 3 cloves Garlic, thinly sliced
• 1 batch of Vegan Chicken Breasts, cut into 2 inch pieces
• 1-2 TBSP Olive Oil
• 2 TBSP Dry White Wine
• Salt and Pepper, for seasoning "Chicken"

Using a mandolin, vegetable slicer or sturdy hand and knife, slice the zucchini into 1/8 inch thick slices, place into a large bowl, then set aside. 

Season the vegan chicken pieces well with salt and pepper, then heat the olive oil in a large skillet over medium-high heat. 

Add the garlic to the pan, and saute for 30 seconds. Add the "chicken" pieces to the pan and sauté until golden brown on both sides. Once browned, add the white wine to the skillet to de-glaze, then pour the contents of the skillet over top of the zucchini pappardelle and toss well to combine. 

For the Dijon Tarragon Sauce

• 3 1/2 cups No Chicken Broth
• 4 TBSP Vegan Butter
• 4 TBSP Flour
• 2 TBSP Dijon Mustard
• 2 TBSP Fresh Tarragon, chopped
• Salt and Pepper, to taste

Melt the vegan butter in a saucepan over medium high heat, then whisk in the flour and cook for two minutes while whisking constantly. Slowly pour the No Chicken Broth into the pan, whisking as you pour, until the contents of the pan are fully combined. Bring the contents of the pan to a slow boil, stirring occasionally, until the sauce has begun to thicken. Stir in the Dijon mustard and fresh tarragon, then allow the sauce to simmer for 5-10 minutes until further thickened, stirring occasionally. Season with salt and pepper to taste. Toss with "Chicken" and Zucchini Pappardelle.