Born and raised in San Francisco in a very Italian neighborhood, pasta/spaghetti was a main-stay. Two older sisters owned a Pasta Shop on Geneva Avenue and made their own pastas.
They would often argue, bicker, and then make-up and serve-you-up. A little testy, but what a pasta! Now I try and buy pasta made from 100% semolina flour from Italy. Yes, pastas have carbohydrates and vitamins as well. Very tasting and filling. It makes for one happy tummy too!
The sauce is my own creation and so much fun to make. Try this recipe. Tossed with the chicken, it pumps up the protein.
- 1 cooked chicken breast, cubed.
- 6 ozs. Rotini pasta, cooked and drained (set aside)
Add the following to a medium size nonstick pot
- 1 can Chicken Gumbo soup
- 1 Tbs. chili powder
- 2 Tbs. ketchup
- 1 Tbs. minced garlic, or 1 fresh clove, diced
Simmer, and stir. Add chicken. Serve hot over pasta. Sprinkle with Parmesan cheese.
By Lisa Assoni, The Shortcut Cook, Resident since 2015