Peppy Pasta


This is a fantastic combination of flavours, and the recipe is easy to make. The Pod man had 3 servings and then slept for 12 hours straight!!

Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound chicken breast, cubed
1/2 pound smoked turkey sausage, cubed
1/4 pound gourmet pepperoni, diced
4 large cloves garlic, chopped
3 shallots, chopped
1 yellow bell pepper, chopped
1 can corn, drained
1 tsp red pepper flakes
1 3/4 cups chicken broth
16 ounces rotini pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed
Salt and freshly ground pepper
Directions
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the chicken and smoked turkey sausage and cook until brown, about 8 minutes. Add the pepperoni, garlic, shallots, bell pepper, corn and red pepper flakes and saute over medium heat until the bell peppers are tender, about 5 minutes. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the rotini in boiling water until tender but still firm to the bite, stirring often, about 12 minutes. Drain the pasta (do not rinse). Add the pasta, 1/2 cup Parmesan, basil, and oregano to the meat and veg mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

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