Odd Mixings

Salsa Chicken Pasta Marinara Stuff

OK, so I am better at cooking things than at naming them. This one is a bit more complicated. Anyhow, it’s Ziploc time again. This time put boneless/skinless chicken breasts into the bag with about half a jar of salsa (mild or hot at your discretion). Put in fridge to marinate.

3 red/yellow/orange sweet bell peppers, seeded and coarsely chopped.
2 cups of sliced mushrooms (I like “baby bellas”)
1 jar of marinara sauce
1 pkg angel hair pasta
Cream sherry (e.g. Harvey’s Bristol Cream)
Hard cheese (parmesan, asiago, etc.)

Put the mushrooms in a quart sized Ziploc with ½ c sherry. Shake and set aside.

In large skillet over medium-high heat sauté the peppers in olive oil until tender. Add mushroom mixture and continue to sauté until mushrooms are tender. Set vegetables aside in a large bowl.

Put chicken into skillet with the salsa. Turn every minute or so that the chicken cooks through without burning the outside. Add water as the salsa begins to dry out. When the chicken is done (juices run clear in center when cut) the salsa should be a dark reddish brown paste. Reduce heat to low. Slice chicken into ¼ in thick medallions and return to skillet. Return the vegetable mixture and add sauce. Cover.

Cook the pasta in water seasoned with salt and another ½ c of sherry.

Serve chicken and sauce on bed of pasta and sprinkle with grated hard cheese.

posted by Odd Mix @ 7:53 PM