Wednesday, August 4, 2010
Chicken cacciatore-style pasta
2 tbsp olive oil
1 carrot, peeled and sliced
1 red bell pepper, chopped
4 cloves garlic, chopped
2 tsp dried Italian herbs
1 28-oz can of crushed tomatoes
1 8-oz can of sliced black olives
1 8-oz can of diced portabella mushrooms
2 chicken thigh quarters, cooked, deboned and coarsely chopped
random pieces of chicken breast, cooked, deboned and coarsely chopped
8 oz. Barilla wheat spiral pasta
salt and pepper to taste
Heat olive oil in a saucepan over medium heat. Add carrot and saute until slightly softened, about 3 minutes. Add bell pepper and garlic and cook another 3-5 minutes. Add crushed tomatoes, herbs, olives, mushrooms and chicken and cook until sauce has thickened and all ingredients are warm, another 5-7 minutes. Check seasoning and add salt and pepper to taste.
Meanwhile, bring some salted water to boil in another pot. Add pasta and cook until al dente, about 9 minutes. Drain and serve with a generous helping of the sauce over the top on each plate.
Humble confession and word to the wise: this was great the night I made it, but I had the leftovers for lunch on Monday and gave myself a mild case of food poisoning:( If you use leftover chicken in a casserole or sauce or whatever, immediately freeze any leftovers from that meal. Oh, well - now we know why I only got a B in microbiology. Now that I'm feeling well enough to cook again, I'll probably resume my meatless ways so as not to have a repeat occurrence. More new recipes are on their way!