Monday, June 28, 2010

83: Chicken Pasta Bake / Macarrones con Pollo

1 chicken, 3 lbs, cut into quarters
1 lb pasta (ziti, penne types)
3 Tablespoons oil
1 onion, chopped
1 garlic clove, minced
1/4 lb ham cubes (diced small)
1 can tomato sauce
1/2 cup dry white wine
1 teaspoon white vinegar
4 cups chicken broth
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup gouda, grated
1/3 cup galleta molida (cuban cracker crumbs)

1. Heat the oil and fry the onion and ham until heated through.
2. Add the chicken pieces and mix well.
3. After a few minutes, add the garlic, tomato sauce, dry white wine, one cup of the chicken broth, salt and pepper.
4. When sauce starts to boil, lower heat to medium, and cover. Chicken needs to completely cook through at this point.
5. In a large pot, boil three cups of the chicken stock.
6. Add the box of pasta and let it cook for 10 minutes.
7. As the pasta cooks, remove the chicken pieces from the sauce, shred the chicken meat off the bone and add the chicken meat back into the sauce.
8. When the pasta is ready, add it to the chicken sauce and mix well.
9. Pour everything into a glass baking dish and cover with grated gouda and cracker crumbs (galleta molida).
10. Bake at 350 for 25 minutes.

Makes 8 servings.

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