PASTA DIABLO Recipe
4.5 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb. cooked tri-color rotini spiral pasta 4 oz. diced grilled chicken breast 1/8 c. finely diced green peppers 1/8 c. finely diced red onions 1 c. Carlos O'Kelly's Diablo Sauce 1 c. Monterey jack cheese 1/4 c. diced tomatoes 1/8 c. green onion tops, sliced thin 2 Tbs. sour cream 1 jalapeño seeded and sliced if heat is desired
ALTERNATE DIABLO SAUCE RECIPE FROM A FORMER CARLOS O'KELLY'S COOK: You'll have to tinker with the exact amounts for each, but this is a ballpark.
Powdered garlic powdered milk whole milk butter This has to be heated to a boil and then set aside and cooled until it is creamy.
7oz can of Chipotle peppers in Diablo sauce liquid butter lime juice a bit of seasoned salt garlic powder Put this mix into a blender with the can of chipotle peppers until it's all liquefied.
Cool this in the fridge for a while and then mix the butter garlic sauce and the diablo sauce with about 2/3 diablo and the rest butter garlic.
The chicken mixture is just diced onions and green peppers sautéed in butter and garlic. Then, add the chicken.
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Directions: |
Directions:Preheat oven to 350º F. Spray casserole dish with non-stick spray. Add cooked pasta to dish. Top pasta with diced red onions and green peppers. Add cooked diced grilled chicken. Top with Diablo sauce. Cover with Monterey jack cheese. Bake for approximately 15 to 20 minutes at 350º F. Top with diced tomatoes and green onion tops. Add 2 dabs of sour cream to center of casserole. Place slices of jalapeño around top of casserole if heat is desired. Serves Two. |
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Number Of
Servings: |
Number Of
Servings:2 |
Personal
Notes: |
Personal
Notes: The diablo sauce, by itself, is excellent to glaze over a freshly grilled steak.
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