Sunday, September 22, 2013

Right on the Money

I've said it many times before how much my husband loves pasta.  He even gets me to try to make homemade pasta from time to time.  I've only been successful a couple of times, but I'm going to keep trying.  You should see us in the kitchen, though, when we've tried.  We have such great teamwork together, although he tends to be a little bit messy. The last time we tried to make ravioli, he was covered in flour.  It was in his hair, on his clothes, even in his flip-flops. But it was still fun, and we have some great laughs in the kitchen.

When I come across something that combines spicy and pasta, it's a must that I try it.  This is a super easy and flavorful dish and it's made in one skillet!  Pasta and all!  It has chicken, smoked sausage, jalapenos, serrano pepper, Rotel and Pepper Jack cheese.  And it was right on the money! My husband and our kids loved it, although our son had to drink a lot of water while eating it.  It will surely be repeated a lot at this house.  Afraid of all the spicy?  That's okay.  Use Monterey Jack cheese instead of Pepper Jack. Skip the jalapeno slices and serrano pepper if you want. Make it yours.  Just make it soon.

Winner winner chicken dinner.

Adapted from "The Best Simple Recipes" via Kevin and Amanda
2 C cooked, shredded chicken
1/2 lb smoked sausage, sliced
1 onion, chopped
4 cloves garlic, minced
Olive oil
3 T jalapeno slices (the kind from a jar)
1 serrano pepper, chopped
1 1/2 C shredded Pepper Jack cheese
3 C chicken stock
1 C heavy cream
1 T cumin
1 T garlic powder
1 T chili powder
1 lb pasta
1 can Rotel
2 T fresh cilantro, chopped

Drizzle some olive oil into a large skillet.  Cook the onion and serrano on medium high heat until tender.  Add in the sausage and cook for a couple of minutes to brown.  Add in the chicken, garlic, cumin, chili powder, garlic powder, jalapeno slices, and the Rotel.  Season with salt and pepper, to taste.  Add in the chicken stock and cream.  Bring to a mild boil.  Add in the pasta and stir.  Cover the skillet and cook until the pasta is tender, about 10 to 15 minutes.  Remove from heat and stir in the cheese and the cilantro.

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