By: Kedra Holmes
Bahamian Cook Nook
1lb Boneless Skinless Chicken Breast (season and dice)
2 16oz. Boxes Penne Pasta
2 15oz. Cans Of Spaghetti Sauce
1 Can Mixed Veggies
1 Medium Onion (finely chopped)
1/2 Yellow Pepper (julienne)
1/2 Green Pepper (julienne)
3 Cloves Of Garlic (finely chopped)
1 tsp. Parsley
Salt
1 1/4 tsp. Cayenne Pepper
3 tbsp. Olive Oil
1 tbsp. Unsalted Butter
4 Cups Of Water
In a large pot, bring four cups of water to a rolling boil. Add salt and pasta to water and stir. Let boil until pasta is fully cooked – stirring occasionally. Drain pasta.
Heat oil in a large cast iron skillet on medium-high heat. Add butter. When butter has melted, add chicken and cook until brown or when internal temperature reaches 165°. Remove from skillet, cover with aluminum foil and set aside.
In the same skillet – add onions, green peppers, yellow peppers and garlic cloves. Cook on low- heat until vegetables have softened. Add canned veggies and allow one minute to heat. Add spaghetti sauce and cooked chicken, let simmer for five minutes; season with salt and pepper.
Add drained pasta to sauce; ensuring it is fully covered.
ENJOY!!
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