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Fusilli Alla Montanara

INGREDIENTS:

  • 14 oz fusilli Barilla
  • 4 oz white onions cut into thin slices
  • 6 oz white sliced mushrooms
  • 2 fl oz white wine
  • 4 cloves garlic
  • 10 fl oz cream
  • 4 fl oz chicken soup
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 12 oz of chicken slices
  • 3 oz grated Parmigiano Reggiano cheese
  • 1 pinch chopped parsley

DIRECTIONS:

In a nonstick pan, cook the garlic and slices of chicken in the oil. Cook for 10 minutes. Meanwhile, in a separate pan, toss and brown the mushrooms and onions in oil. After a few minutes add the chicken and white wine. Let reduce. Add the cream and bring to a boil. Add a pinch of salt and a sprinkling of pepper. Cook the pasta in salted water, drain “al dente” and pour the sauce into the pan, tossing for 1 minute. If necessary, add the chicken broth. Serve with a sprinkling of grated Parmigiano Reggiano cheese and a little chopped parsley.

Eat it together with...