Ingredients Jump to Instructions ↓

  1. 1 small pkg. boneless skinless chicken breasts (cutlets, about 4-5 in a package), cut into thick finger-sized pieces (or pork, or sausage, or chopped meat, or shrimp, whatever...I've done it all!) 2 large onions, sliced big, or chopped big 1 large green pepper, chopped big 1 T chopped garlic 1 can ROTEL tomatoes with chiles (or 2 chopped tomatoes and 1 chopped hot pepper), strained 1 T black pepper, or more to taste 1/2 C olive oil, more if necessary 1 pound small bite sized pasta ( shells, rotini, elbows,...), cooked and hot (or dirty rice, or noodles, or white rice)

Instructions Jump to Ingredients ↑

  1. In a large frying pan, saute the onions, garlic, and peppers in olive oil till slightly tender. Saute the chicken in the same pan till just cooked. Push the chicken, onions, and peppers aside in the pan, and put in the tomatoes and chiles. Saute them in the olive oil to dry up the remaining liquid that couldn't be strained out, and to glaze them. Add a little more olive oil if you think it's getting too dry. Sprinkle all with the black pepper, cover, and cook on low about 20 minutes. Cook the pasta (or rice, or noodles) per package instuctions for "al dente". Strain the pasta, pour it over the chicken stuff in the pan, stir it together, and cook on low another 5 or so minutes. Sprinkle with some cheese (your choice which kind: cheddar, Monterey Jack, parmesan, whatever). Enjoy!


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