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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

FRANK'S SPICY CHICKEN PASTA Recipe

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This recipe for FRANK'S SPICY CHICKEN PASTA is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Two Chicken Breasts four boned Chicken thighs
2 Two sticks of Celery
3 One Red, Green,and Yellow Capsicum
4 One carton of Passata
5 One Tablespoon of Olive Oil
6 One Dessert spoon of Tabasco Sauce
Directions:
Directions:
Sauce:
Finely chop Celery and set aside a quarter of it for adding near the end of cooking
Fry remaining Celery in the Olive Oil slowly for five minutes
During this five minutes finely chop all three Capsicums and set aside a quarter of each for adding near the end of cooking
Slice Chicken into small pieces and add to the frying Celery
Fry until sealed and add the Tabasco Sauce, fry for a further minute before adding the remaining chopped Capiscums
Keep stirring the mix and add the contents of the Passata Carton.
Add a little water to the Passata carton, shake and pour into the mix
Cover the pan and slowly simmer for 20 Minutes
Add the chopped Celery and Capiscums that were set aside, also add more water if necessary.
Simmer for 2 minutes, and Salt and Black Pepper to taste Rigatone pasta to the manufacturer's instructions, drain and add to the sauce.
Heat through whilst mixing then serve topped with freshly chopped Oregano or Basil and freshly grated Parmesan Cheese
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 Minutes

 

 

 

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