Alfredo Tomato, Chicken & Mushroom Teff Pasta - Profood Limited
  • Alfredo Tomato, Chicken & Mushroom Teff Pasta

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.

Alfredo Tomato, Chicken & Mushroom with Gluten-Free Nativa Food Fusilli

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.

Serves 4-6

290g Alfredo mushroom sauce
250g tomato garlic sauce
400g Nativa Teff Fusilli pasta
300g chicken breast, cut into pieces
200g 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


  1. Marinate the chicken with salt, pepper and a touch of olive oil. Leave aside.
  2. In a large pot, cook the pasta according to the package instructions. Strain and set aside when done.
  3. While the pasta is cooking, prep the rest of the ingredients – put a pan on a high heat and add the chicken. Cook until golden brown.
  4. Add in the chopped onion and garlic and cook for around 5 minutes, until the onion is soft. Add in the mushrooms and tomato, lowering the heat to medium; cook until the mushrooms are soft and brown.
  5. Add both the mushroom and tomato sauces, and cook until simmering. Add in the cooked pasta and let it simmer for 3 minutes. Check the consistency and add salt if needed.
  6. Turn off the heat and add basil leaves and black pepper to taste. Serve topped with some grated cheese of your choice and a sprinkle of chilli flakes – enjoy! 

Get more updates from Karen on her blog, Live Well Basics.

About The Author

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 or follow her around town on Instagram @livewellbasics.

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