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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My friend Lynda passed this recipe on to me. Her daugther taught it to her. It is a great dish to make for a crowd and quite easy and filling. Tasty combination Ingredients:
i package of pepperoni slices (i've never tried it with turkey pepperoni but it might lower the fat content) |
1 1/2 lbs. of boneless skinless chicken breasts, cut in chunks |
1 box of wheat penne pasta - enriched |
2 jars of favorite marinara sauce (i like the chunky style) the smaller jars not the huge jar, it will get too saucy if you use two of those behemoth buggers |
4 cups of finely shredded mozzarella cheese |
generous sprinkling shredded parmesan cheese |
Directions:
1. Cook the pasta just slightly less than the recommended package directions in copious amount of salted boiling water.
2. You will cook the pasta more in the oven and you don't want it to turn to mush.
3. In a large skillet, heat and fry the pepperoni until almost crispy and it releases a lot of the fat.
4. Remove pepperoni to drain on some paper towels, reserve the fat in the pan.
5. Now, over medium heat add the chicken chunks and brown in the pepperoni fat, so the chicken picks up the flavor from the oil.
6. You can add a few more spices here, I tend to throw in a pinch of crushed red pepper flakes, a pinch of oregano and perhaps some basil.
7. In a large bowl, mix the cooked pasta, chicken, pepperoni and jarred sauce. Mix well.
8. In a large lightly oiled casserole dish, layer in half the pasta mixture, top with half of the cheese, layer in the remaining pasta and top with remaining mozzarella.
9. Bake at 350 degrees for 30 minutes.
10. Pull out of oven, top with parmesan and bake five minutes more or so until the parmesan browns and gets slightly crusty.
11. Serve and enjoy, my friends. The trouble with eating Italian food is that 5 or 6 days later you're hungry again.
12. George Miller, British writer
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