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Usually with pasta, it’s either a tomato sauce or a mushroom one – but what’s life without a little rebellion? Inspired by a Southern rendition a chef once made me that combined the two, I decided to make my own simple version at home, using Nativa’s Gluten-Free Teff Fusilli. I took a shortcut by using some shop-bought pasta sauces – but if you have more time on your hands, you can make these from scratch.
I love how with fusilli, you get all that saucy goodness caught in-between the pasta twists, whilst the slightly sweeter taste of the teff compliments the sauce nicely; I found the teff pasta had a great, long-lasting al dente texture too.
This recipe is really versatile; you can switch out the chicken with pork or beef if you prefer, plus add in more veggies (and colour!) with red, green or yellow peppers.
Ingredients 290g Alfredo mushroom sauce 250g tomato garlic sauce 400g Nativa Teff Fusilli pasta 300g chicken breast, cut into pieces200g white button mushrooms, sliced 1 tomato, diced and seeds removed ½ large onion, chopped 3 garlic cloves, chopped Salt, pepper and olive oil, for the chicken marinade Fresh basil leaves and black pepper to taste Grated cheese and chilli flakes, optional
Get more updates from Karen on her blog, Live Well Basics.
A third culture kid in Hong Kong, Karen Chiang loves to explore cities one bite at a time, preferably with a glass of wine in hand. A fashion blogger turned lifestyle writer, you’ll find her reading digital marketing books, refreshing her social media and looking for the next new restaurant to try. Find her blog at www.livewellbasics.com or follow her around town on Instagram @livewellbasics.
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