This regional dish is so easy to adapt using Barilla’s Gluten Free Penne Pasta, a pasta shape I much prefer to macaroni. Perhaps, just maybe, there’s a reason it has risen to iconic status here. Turned out, it was pretty good - saucy and hearty, with a nice mix of veggies and meat. It’s even served in restaurants - including a local lunch spot run by friars where I recently overheard a woman explaining how much she liked their version and how it differed from her own.ĭespite hearing about it, and seeing it on menus, I’d never had it until recently when a dear friend and my kids were making dinner. No, American Chop Suey is something primarily served in New England that combines veggies, sauce and meat with pasta (usually macaroni(, and apparently it’s a staple for many families.Įveryone has their own version of this regional favorite.

Chop Suey to me was a Chinese dish with meat, eggs and veggies - but I quickly discovered that they were talking about something different. Whisk together chicken stock, soy sauce, and cornstarch. Stir fry until pink isn't showing on the outside of the sliced chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside. When I moved to Maine last year, I started hearing about a dish called American Chop Suey. Put 1 teaspoon of oil plus teaspoon of sesame oil in the skillet and add the chicken breast slices. This post is sponsored by Barilla, but all opinions are my own.