American chop suey was a staple in our house growing up. Quick and cheap to make, it's an easy dinner for a large family as ours was. Now that I'm a mom I've decided to put a spin on my mom's amazing chop suey recipe to make it a little bit healthier, with a leaner protein and lots of vegetables. This chop suey is so good it's hard to eat just one bowl.
1 lb dry penne pasta
1 lb ground chicken
2 tbsp olive oil
1 yellow onion
1 red pepper
3 medium carrots
1 14 oz can diced tomatoes
1 14 oz can tomato soup
Celery salt to taste
Boil a large pot of water, add your pasta. Meanwhile, chop your carrots and add to a pan with oil, let cook over medium by themselves for a few minutes while you chop the onion and red pepper. Add the onion and red pepper to the pan and saute until the onions are translucent and all the vegetables are soft. Set the veggies aside and cook the ground chicken. By now your pasta is probably cooked so drain it and add the cooked chicken and vegetables, stirring to incorporate everything. Drain the diced tomatoes and add it to the pot along with the tomato soup, stirring well again.
Add celery salt to taste. Don't skip the celery salt! It is a magical key ingredient. Feel free to top with a little parmesan cheese as well.
Do you have any recipes for old standards that you've made healthier for your family?
by .Angelica.March 16, 2013 at 12:40 AM