Spicy Chicken-less Chicken Pomodoro

Spicy Chicken-less Chicken Pomodoro
Serves 4

Sauce
1 T. olive oil
4 cloves garlic, minced
1/2 shallot, minced

28 oz. can of diced tomatoes
juice of 1/2 a lemon
pinch of red pepper flakes
1 t. Better than Bouillon No Chicken Base
1/2 c. water
pepper to taste

Protein
6 servings vegetarian "chicken" strips (Trader Joe's brand, Morningstar, etc.)

Pasta
4 servings capallini pasta

In a small cup, mix bouillon with water and set aside.  In a medium saucepan, heat oil over medium heat.  Saute garlic and shallot until softened, about 3 minutes.  Add lemon juice, bouillon mixture, tomatoes and red pepper flakes.  Mix well.  Bring to a boil and then simmer on medium-low for about an hour, stirring occasionally.  Add pepper to taste.

Cook cappellini according to package directions.

Spray the inside of a medium sized pan with cooking spray and saute "chicken" strips over medium heat, approximately five minutes.

Spoon sauce over cappellini and top with "chicken" strips. 

Nutritional Information
460 Calories, 32g Protein, 59.5g Carb, 16.75g Fat