Ingredients
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10 ounces whole grain pasta, of your choice
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3 ounces italian style sliced pepperoni (cut into small pieces, about 6 pieces per slice)
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1 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon oregano
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1/4 teaspoon basil
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1/4 cup celery (finely chopped)
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2 garlic cloves, minced or 1 teaspoon garlic powder
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28 ounces peeled crushed tomatoes
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon cayenne pepper
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1 teaspoon Tabasco sauce
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2 ounces cream cheese
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3 tablespoons olive oil
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1/2 cup grated parmesan cheese
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1/2 cup green bell pepper (finely chopped)
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1/4 cup all-purpose whole grain wheat flour
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1 lb deboned bite sized chicken breast
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1/2 cup mushroom, minced
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1 medium white onions (finely chopped) or 1 medium purple onion (finely chopped)
Instructions
- Prepare pasta by instructions on box using salted water; rinse, drain and set aside.
- Over a medium heat, in a large skillet, saute celery, bell pepper, onion and mushroom in 1 tablespoon of the olive oil until onion is clear.
- Add pepper flakes, oregano, basil, garlic, black pepper and salt.
- Cook [stirring often] for another 5 minutes.
- Add cayenne pepper, Tabasco® sauce, pepperoni and chicken; stir, cover and cook over medium heat until chicken pieces outsides are white.
- While chicken cooks, in another medium skillet, heat remaining 2 tablespoons olive oil, add the remaining garlic and mix very well.
- When oil is hot, SLOWLY stir in the flour, 1 tablespoon at a time mixing well until it is a thick paste.
- Stop adding the flour and remove from heat.
- Mix in 8 tablespoons of the tomatoes and blend very well, quickly, into a thick tomato paste.
- Add remaining tomatoes, stirring during addition and mix until thoroughly blended.
- Stir into cooked chicken mixture, add cream cheese and blend well.
- Return to heat and cook an additional 8 minutes to ensure thorough heating of the tomatoes and melting of the cream cheese.
- Either mix into cooked prepared pasta, or spoon over a bed of the pasta.
- Top with grated parmesan and serve hot.