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Spicy Chicken and Pasta (Easy)


I created this recipe because I had some leftover fried chicken.  I removed the crust and pulled the chicken off the bone.  We love it.  It is a great way to use leftover chicken.

 2 cups of cooked chicken, cut into 1-2 inch chunks
2 Tablespoons olive oil
2 large bell peppers, cubed into 1 inch pieces ( I used 1 green and one orange)
1 large yellow onion, cubed into 1 inch pieces
1 stalk of celery, sliced
2 toes of garlic, minced
¼ cup diced fresh parsley
1 Tablespoon Italian seasoning
1 Tablespoon sugar
2 (15 ounce) cans of tomato sauce
1 can of Rotel tomatoes—I used regular because we wanted some kick
1 small can of green chilis
1 Tablespoon Italian seasoning
1 Tablespoon sugar
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 ¾ cup of dry macaroni pasta
 
In a large pot with lid, heat olive oil.  Add bell peppers, onion, celery, garlic, and parsley.  Saute until vegetable begin to soften.  Add tomato sauce, Rotel, green chilis, sugar, Italian seasonings, salt, pepper, garlic powder, and Worcestershire sauce. Stir well.   Bring to a boil.  Add chicken and stir well.  Reduce to low heat.  Cover and let cook 25 minutes.  Return to boil and pour in pasta. Cover, reduce to low again.  Pasta should be cooked in about 15-20 minutes.  Stir a few times and served. 
 

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