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Guy Cooks With Kids: E.J. and Guy's Pasta

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 2 servings
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2 tablespoons extra-virgin olive oil

1/4 cup chopped onion

1/4 cup chopped Italian sausage (hot or sweet)

1/4 cup chopped red bell pepper

1/4 cup thinly sliced mushrooms

1/4 cup chopped broccoli

3 tablespoons finely chopped garlic

1/3 cup cubed grilled chicken

1/4 cup chicken stock

1 cup whole wheat penne rigotte, cooked al dente and strained

1/2 cup heavy cream

1/4 cup grated Parmesan, plus more for serving, optional

2 tablespoons chopped fresh Italian parsley

3 tablespoons chopped fresh spinach

1/4 cup chopped Roma tomatoes


  1. Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.
  2. Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.
  3. Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.
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