Ingredients:
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
4.08.2009
11.26.2008
Chicken and broccoli stir-fry with spaghetti
Ingredients:
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted
Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.
Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.
Serves: 4
Prep time: 20 minutes
Marcos' rating: 9-10
Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.
150g spaghetti
2 tsp sunflower oil
4 boneless chicken thighs, cut into strips
300g broccoli, cut into florets
2 Tbsp soy sauce
4 Tbsp sweet chili sauce
200g beansprouts
2 mild red chilies, deseeded and finely chopped
4 spring onions, thinly sliced
1 Tbsp sesame seeds, toasted
Directions:
Cook spaghetti in boiling water according to packet instructions. Heat oil in a wok and stir-fry chicken for 2 minutes, then add broccoli and stir-fry for a further 2 minutes. Mix together soy sauce and sweet chili sauces with 2 Tbsp water. Add to the pan and, once bubbling, add the beansprouts. Cook for 1-2 minutes until beansprouts look translucent. Drain spaghetti and add to the pan with the chilies, spring onions and sesame seeds. Stir together and serve.
Source: (some random magazine that I bought for a friend, and then photo copied this recipe before giving it to her--and now I can't remember what it was called) Sorry.
Serves: 4
Prep time: 20 minutes
Marcos' rating: 9-10
Variations:
Substitutions: vegetable oil for sunflower oil
Things I left out: sweet chili sauce, beansprouts, red chilies, and sesame seeds
Instead, I added lots of soy sauce and some other seasonings (like Season All). I didn't use that much pasta, and broke it in half before cooking.
You could also add other vegetables, like those baby corns or thin/shredded carrots.
5.17.2008
Pesto Chicken
Ingredients:
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
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