Chicken, Pasta, Quick Lunch
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Trottoloni with Chicken, Cioppino Onions & Mushrooms

Normally, if I’m making anything with pasta, it’s going to be something big and floppy, with lots of ridges and nooks to grab onto as much sauce as possible…

like Lanterne

… with their deep ridged curls that just beg to take on as much sauce as possible. Unfortunately, the pasta shop I used to get these from went out of business – so lately I’ve resorted to

Campanelle

Which are ok… just not terribly big.

Last week, while I was waist deep digging around in the Williams-Sonoma Outlet’s discontinued pasta bin, I came across the Holy Grail of Big Floppy Pasta.

Trottoloni – or “Big Spinning Tops”

I hit the mother-lode. These are an imported Puguliese pasta manufactured by Pastificio Marella in Italy. Although W-S wont be carrying them anymore, I did find them on Amazon… so, if you want some, you can get them HERE.

Let’s look at it again…just a thing of beauty

Since I found myself with an over-abundance of chicken thighs, I decided to whip of a quick and easy pasta for lunch.

Trottoloni with Chicken,
Cioppino Onions and Mushrooms
Serves 2 to 4
Ingredients
2 Cups Trottoloni
3 Chicken Thighs – Boned and Skinned
1/4 Cup Halved Cioppino Onions – Use Pearl Onions as a substitute
1/2 Cup Sauteed Mushrooms – I keep cook mushrooms in the fridge. They make for a quick addition to a recipe. If you don’t already have them prepared – 1 Cup of Raw Sliced Mushrooms will do and just cook them with the chicken.
2 Tablespoons Olive Oil

Herbage – Generally, use what you like. I happen to have green garlic, chives, parsley and oregano still in the garden, so that’s what I’m using today
1/2 Cup Chicken Stock
1/4 Cup Pasta Water
Grated Parmesan Cheese – we’ll use about a cup and a half of fresh micro-grated.
Nutmeg
Salt and Pepper to taste
Pot for the Pasta
Medium Saute Pan

  • Cook the pasta as per the instructions on the package.
  • Drain – retaining a little of the pasta water – and set aside
  • In the sauce pan, heat the oil over medium high heat, add the chicken and mushrooms – cook the chicken through
  • Season with salt and pepper
  • When the chicken is done, add the herbs and about 1/2 cup of the micro grated cheese – stir well
  • Add the pasta back to the pan with the stock and pasta water
  • Grate the rest of the cheese over the pasta and add 5 or 6 scrapes of fresh nutmeg over the cheese – stir to combine
  • Transfer to a serving platter and grate another good 1/2 Cup of cheese just before serving

4 Comments

  1. @Hester aka The Chef DocFun pasta wins with me every time. I can't abide rigatoni and penne, (yawn) boring. I found Amazon to have the best price on it here in the states.Herbage… I never know what to call it, because it always whatever is growing in the garden at that time.Thanks for the visit!

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