Easiest "Chicken" and Veggie Alfredo Ever

Attention All Fat Kids: It's Time to Get Paid 

Sorry for the recent lack of updates! I just spent a week in Portland, OR eating mostly Taco Bell (don't hate) and Old Country Buffet (they have a lot of veggie stuff, honestly!). and it was awesome. but when I wasn't stuffing my face with bean burritos and mashed potatoes, I was enjoying a dish that I used to make at least 2-3 times a week with my favorite assistant-chef (hey let me give him a shameless plug).

It's insanely easy to make, so if you haven't ever thrown these particular ingredients together yet, you should try it! To make it a little healthier, I use Barilla Plus or Ronzoni Smart Taste,  both of which taste like regular pasta but contain a lot more protein. I promise it's nothing like the whole wheat stuff. You can also add or subtract any veggies you want, but broccoli is crucial! 

Here's what you'll need - it'll make enough to feed two people with big appetites multiple times. 

A little less than a whole box of spaghetti (or whatever pasta you have around - although angel hair doesn't always hold up to thicker sauces)
1 jar of alfredo sauce - preferably Newman's Own Roasted Garlic Alfredo
2-3 fake chicken patties, either breaded or Quorn naked cutlets, it doesn't matter, but I think the latter is best. (You can also use Chik'n Tenders since they're pre-cut into little chunks)
1/2 bag frozen broccoli
About a cup of sliced button or white mushrooms
A few handfuls fresh spinach leaves (rinse these or else they're gonna be disgusting)
1/2 large white onion, sliced
Garlic powder, onion powder, salt, pepper, and Italian seasoning to taste
A few tbs. of olive oil for sauteing

Start by heating a large pot of salted water over high heat. While you wait for it to boil, you can start on the veggies and chik'n. When you notice the water boiling, add the pasta and cook according to box directions.

Heat about a tbs. of olive oil in a skillet over medium heat and add the onions. Saute them for about minute before adding the mushrooms and broccoli and whatever other veggies you want to use (wait on the spinach until the other veggies are nearly done, since it wilts quickly). Let the veggies cook until tender, then turn off the heat and set aside.

At the same time in a different skillet (or if you don't have another pan just wait til the veggies are done and use that one), heat another 1-2 tbs. olive oil over medium-low heat. Add the chik'n and cook for about two minutes - once it starts to soften, use a knife and fork to cut the patties or cutlets into bite-sized chunks. Obviously if you use the chik'n tenders you skip that part. Season the chik'n chunks with as much salt, pepper, garlic powder, onion powder, and Italian Seasoning as you like. Don't over-do it, since the Alfredo is pretty garlic-y and salty on its own, but don't be shy with the seasonings either. You're still keeping an eye on the pasta too, I hope. When it's done, drain it and return to the big pot. Add the cooked veggies and chik'n and then dump in the entire jar of Alfredo. Mix well over very low heat, just so the sauce warms up.

No pics of this at the time, but you can probably imagine what it'd look like - a big tasty mess. To truly replicate the way we would eat this, serve with a side of garlic bread and some instant herb mashed potatoes. (How am I not fat as hell??)

Side note: what is with this Quorn re-branding? Are they trying to look like they sell cheap frozen Tex-Mex taquitos?