Fusilli alla Mamma Angela ___

Fusilli alla Mamma Angela


For the Pasta:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, cut into a 1/4 inch dice
  • 1 pound chicken breast cut in cubes
  • 1 cup chicken broth
  • 0.5 cup chopped tomatoes
  • 1 cup chopped carrots
  • 2 cups white mushrooms
  • 1 pound baby peas
  • 1 cup heavy cream
  • salt & fresh black pepper
  • 1 pound Fusilli pasta
  • grated Parmigiano cheese


Bring a large pot of generously salted water to a boil.

Put a large saute pan over a medium-high flame and heat the oil. Add the onion and cook until the onion become translucent, about 5-7 minutes.

Add in the chicken and cook until lightly browned. About 3-5 minutes.

Add the chicken broth to the pan and bring it to a boil.

Once the broth starts to boil add the tomatoes and the carrots.

Let everything cook for 3-5 minutes, or until the carrots begin to soften, then and add the mushrooms and peas.

Drop the pasta into the salted boiling water.

Cook for 5 minutes and add the cream. Bring the cream to a simmer. Taste for seasoning and season with salt and black pepper as desired.

Drain the pasta and add it to the pan. Cool for 1-2 minutes making sure all the pasta is coated in the sauce. Serve with a generous sprinkle of grated Parmigiano reggiano cheese.