Sunday, October 24, 2010

Fall Veggies & Chicken over Ziti Pasta Recipe

What a fiasco trying to take pictures outside with a hot plate in your hand, I should show you the mess it made with the first try, after all this time you would think I would have learned by now to cool it off first. I actually slipped trying to do a balancing act with the hot plate and off it went to the ground..... and the camera lens went straight into the sauce first when I was trying to save it! What a site! Geesh was a mess. Oh well, so this was the best shot before it got dark out.... unfortunately had to be taken inside, below the sauce picture came out much better before the incident happend. It took me an hour to get all the sauce out of the lens...but you get the idea and when you make it be careful not to hold the bottom of a hot plate if your taking pictures!  At least it was delicious! Everyone loved the taste here, a very hearty fall meal!
This is a quick favorite here, we just add whatever we have everything goes in the pot that we have in veggies along with some chicken, make a nice wine sauce and over ziti. There always seems to be enough fresh or canned veggies in the house to make this when we run out of idea's. So if your in a hurry, give this one a try...




2 sliced bell peppers green, red or yellow
1 small can tomato paste
1 16 oz can of diced tomatoes 1 can of water
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper or more if you like the heat!
salt, pepper to taste
1/4 cup  Red or White Wine ( I like to use Cabernet or Burgundy!)
a few shakes of dried oregano
 lots of freshly grated cheese
1 pound of cooked ziti pasta  kept warm, tossed with a few tablespoons of olive oil, salt, pepper and grating cheese

2 boneless chicken breasts cut in small chunks
2 cup or more of assorted vegetables of your choice, carrots, peas, mushrooms, green beans, diced zucchini, diced eggplant

In a large dry fry pan or saucepan, saute chicken in 1/4 cup olive oil, add peppers salt pepper and cayenne pepper.

When chicken is slightly browned, add vegetables. ( If using finger carrots, microwave for 10 minutes to precook)

Add tomatoes, paste, water, wine and rest of seasonings.
Cook about 1/2 hour. While this is cooking, cook pasta in boiling salted water. Toss pasta in a few tablespoon of olive oil to keep from sticking as suggested above.
Place pasta on a dish and top with veggie sauce and plenty of grating cheese on top...

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