About the recipe

Variations of this pasta have become a family favorite and it's packed full of veggies and protein, but has the comfort of a bowl of chicken noodle soup.
For a vegetarian version substitute mushrooms for the chicken and veggie broth for chicken broth.

Ingredients

1 tbsp olive oil
1 box of Etto Trombe
1 bunch of your favorite local greens chopped (like Kale, spinach or spigarello)
2 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
1 boneless skinless chicken thighs, diced or Mighty Cap Mushrooms
2 tsp 00 flour
Salt and pepper, to taste
Italian seasoning, to taste
1 cup frozen or fresh peas
½ cup chicken broth (or veggie)
2 tbsp warm milk
Chopped parsley and parmesan, for serving

Trombe pasta box

Preparation

In a large wok or skillet, heat olive oil over medium heat. Add carrot, celery, and onion, and cook until softened. About 5 minutes.
In a small bowl, add chicken thigh, 00 flour, salt, pepper and Italian seasoning. Toss to coat. Add seasoned chicken thigh to the pan over medium high heat.
Add kale or spinach and peas to the pan and cook for 1-2 minutes until greens are wilted. Then, add about a 1/2 cup broth. Mix well, getting all the brown bits from the pan. Add the warm milk and cook until mixture comes to a simmer.
Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbsp salt to a boil and cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
Add the drained pasta and mix well until creamy. Cook a few minutes longer to thicken or add some pasta water. Put the pasta in serving bowls and garnish with parsley and parmesan.