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Organic kale and spinach fettuccine with chicken Parmesan

Our organic kale and spinach fettuccine with chicken Parmesan has been made possible by a few carefully chosen ‘leftovers’.

The term ‘leftovers’ really should be used more often since many a great recipe has come from using up a few odd ingredients taking up valuable space. Let’s shout it from the rooftop – “we used ‘leftovers’ to make this recipe.”

One of the joys of being a pasta maker, is being able to sample a few experiments and use up all that pasta that was left over from the packaging. After a day making organic kale and spinach fettuccine, there were a few nests set aside and we considered very carefully what to do with them. A quick hunt around the fridge and a recipe was formulated. Now, we don’t expect you to have all of these ingredients lying around doing nothing. We simply wanted to demonstrate the possibilities.

So here goes!

Organic kale and spinach fettuccine with chicken Parmesan – serves 2

  • 6 nests of Pasta Nostra organic kale and spinach fettuccine (or, either/or)
  • 2 pieces leftover chicken Parmesan (you could use any boneless, deep fried, breaded chicken), diced
  • 2 sweet bell peppers (the small ones), diced
  • 1/4 onion, diced
  • 1 cup already blanched broccoli rabe (you could also use fresh or cooked spinach)
  • Pinch of salt
  • 1 tablespoon Vallecorsa extra virgin olive oil
  • 1 tablespoon butter

  1. Bring lightly salted water to a rapid boil.
  2. While you are waiting for the water, add the oil, butter, salt, broccoli rabe, onion and sweet bell peppers to a frying pan over a medium to low heat.
  3. Saute the vegetables until the peppers and onions are lightly browned. Add the chicken and stir in. Continue cooking until the chicken is heated through.
  4. Meanwhile, cook the fettuccine for 4 – 6 minutes. Once the pasta is cooked, lift it out of the water and add directly to the frying pan with the rest of the ingredients.
  5. Turn to combine all of the ingredients and add a ladle of the pasta water to the mix to help loosen it all.
  6. Serve with some freshly grated Parmesan cheese.


Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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