Watch: How to make chicken imbento pasta!

A big and warm hello to all!

I am proud and happy to share this silly little video of Akira ‘helping’ me cook. Her favorite thing to do is mix stuff up in a bowl, especially eggs. She likes to do the actual cracking too, with a fork, but lately she’s not liking the feeling of sticky raw eggs on her hands. I’m surprised she didn’t mind massaging the chicken when we cooked this!

Akira is a big fan of pasta. This is where I take advantage of that and try to put in as much vegetables as I can in the dish. Adding tons of cheese usually seals the deal, too. Enjoy!

By the way, it’s called ‘chicken imbento‘ because it’s a totally made up recipe. Leftover vegetables on the brink of spoilage is a good motivator for some kitchen creativity. In our case, it’s also a fun way for the little one to help in the house. If you’d like to try this at home, here’s the recipe:

1/2 cup chopped shiitake mushrooms

1/2 cup chopped carrots

1/4 cup green peas

1 medium sized red bell pepper, chopped

2 T chopped garlic (honestly I usually use a whole bulb – I love garlic)

1 small onion chopped

1/2 kilo chicken breast strips cut into small chunks

1/2 pack fusili pasta (penne or macaroni will also do)

1 can cream of mushroom soup (preferably low sodium)

Italian seasoning

Cooking cream (or all purpose cream)

salt and pepper to taste

some oil for light frying (used olive oil here)

grated cheese (use your kid’s favorite! Here we used leftover queso de bola)


Cook the pasta according to package instructions. Set aside. Save a cup of pasta water, might come in handy.

Season chicken breast chunks with Italian seasoning, salt and pepper. Mix.

Put some oil in a pan, fry the garlic, add the onions, and then add the chicken.

Once all the sides have cooked, add the shiitake mushrooms.

After about 3 minutes, add the chopped carrots.

After about 5 minutes, add the chopped bell peppers.

Add the cream of mushroom soup. Put a little water in the can to get all of the soup out. Mix, then drizzle around 1 to 2 tablespoons of cooking cream depending on how creamy you would like the pasta to be.

Mix in the cooked pasta. Add the green peas. Mix in a handful of cheese (more or less, depending on your preference).

If you’re feeling fancy, top with chopped parsely or basil 😛







2 thoughts on “Watch: How to make chicken imbento pasta!

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