This recipe calls for tofette pasta, a type of medium sized shell shaped pasta. You can substitute with other similar sized varieties such as macaroni, casarecce, farfalle, and fusilli.
Tofette pasta with ground chicken and cream of mushroom -
Ingredients (for 4 to 5 portions)?
- 1 bag/500 grams tofette pasta
- 6 smoked sausages
- 1 cup frozen mixed peas/carrot/corn
- 1 can cream of mushroom
- 0.4 to 0.5 lb ground chicken
- 1/2 onion
- 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black or rainbow pepper
- 1/4 teaspoon mixed Italian seasoning
Peel and cube the onion. Cut the sausages into smaller bite size pieces. Zest one lemon, you can even save some freshly squeezed lemon juice if a more sourish taste is preferred.
Bring a big pot of water to a boil and well seasoned with few pinches of salt. Add in the pasta and cook till al dente, drain well and set aside for later use.
Drizzle enough olive oil to evenly coat the bottom of a big pan or a nonstick pot. Add in chopped onion along with some salt and freshly ground pepper. Give it a quick stir and cool till the edges of the onion turned browned but not burnt, add in ground chicken.
Stir and separate the ground chicken with spatula into smaller piece. Once about half way cooked through, add in smoked sausages, frozen vegetable cubes, and dried Italian seasoning. Cook for one minute.
Pour in cream of mushroom and lemon zest, maybe juice of 1/2 lemon if preferred. Mix and cook for another minute or two, add in the tofette pasta. Mix and make sure every pasta is well coated with the sauce.
Sprinkle some more freshly ground pepper and serve with Tabasco on the side.
Little note here, try to stick with heavier tasting sausages to balance off lighter flavored chicken and cream of mushroom.
Other recipes using medium/smaller sized pasta:
- Pasta salad with Japanese salted salmon, arugula, and orange juice vinaigrette
- Refreshing lemony shrimp pasta for a light weekend meal