Hot or Mild sausage (I use cooked leftovers)
Salt
Pepper
Coriander (ground)
Chili Powder
Freshly Chopped Garlic
Marjoram
Tabasco (optional)
Olives (your choice, I used Manzanillo)
Cheddar Cheese (shredded)
Salsa
TriColored Pasta Twists (or any hearty pasta, not spaghetti or noodle)
To measure pasta, pour uncooked pasta into 9x13 baking dish just covering the entire bottom
Instructions:
Preheat oven 350 degree.
Cut chicken breasts into large chunks
Remove sausage from casing and crumble
Place chicken and sausage in large bowl and mix well
Add all seasonings - my rule of thumb is slightly salt, heavily pepper, thin layer all over top: chopped garlic, marjoram, coriander and a little heavier with the chili powder, sprinkle Tabasco if desired. Mix/toss with 2 forks until all is well coated.
In a preheated (medium high) frying pan, large enough for meat to be a single layer, quickly brown. Remove from heat.
Prepare pasta as follows: Bring water to a rapid boil. Pour pasta into water. Turn heat off, cover. You want the pasta to still be firm to prevent mushiness since it will be baked.
Pour a thin layer of salsa in bottom of 9x13 baking dish. Pour cooked pasta over salsa arranging in a single layer. Sprinkle half cheddar cheese on top of pasta, pour/spoon in meat over cheese in a single layer, pour more salsa on top of meat mixture almost covering meat but not quite. Top with remaining cheddar cheese (the more the better) and olives.
Bake 30-45 minutes until cheese is melted and chicken is cooked.
Luscious!
No comments:
Post a Comment