Chicken, Mushroom and Sausage Chimichurri Pasta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt - to taste
- dried oregano – 1 tsp
- fresh flat leaf parsley – 1 cup packed
- fresh cilantro – 1/2 cup packed
- garlic – 2 large cloves or 4-5 small ones
- ground cumin – 1 tsp
- red chili flakes – 1/2 tsp (or more as per heat de
- vinegar – 2 tbsp (white rice or red wine vinegar)
- olive oil – 1/4 cup
- salt – 1/2 tsp or to taste
- la moderna pasta - 1/2 lb (i used rotini)
- sausage - 1 link sliced thickly
- garlic - 1 large clove minced
- chicken - 1/2 lb boneless and cut into strips
- button mushrooms - 1/4 lb quartered
- black pepper powder - 1/4 tsp
- chimichurri sauce - 1/2 cup (reserve extra sauce f
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 38.758 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Blend all the ingredients for chimichurri sauce together till fairly smooth in a blender or food processor. Remove to a clean jar and set aside. This can be refrigerated for up to 3 days.Cook the pasta in a large pot of salted boiling water till al-dente, 12-13 minutes. Drain and set aside.Meanwhile, heat a large skillet and add the sausage slices. Brown them on both sides and remove to a plate.There should be rendered fat left in the skillet. If not, add 1 tbsp of olive oil. Add the chicken and mushroom and season with black pepper powder and salt. Cook on all sides till chicken is opaque, 5-6 minutes.Return sausages to pan. Add pasta and ½ cup of chimichurri sauce. Toss to coat everything well with the sauce. You can add more sauce if needed, or reserve it for future use.Serve warm with or without cheese.
