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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1/2 | cup, chopped | Onion, chopped | 8 | slices (1-3/8 | peperoni | 1/4 | cup pieces | Mushrooms | 1/8 | cup, chopped | Peppers, sweet, red, raw, chopped | 1/3 | breast, bone removed | Rotisserie Chicken, deboned and broken into chunks | 1 | fluid ounce | white wine | 1/8 | cup | Olives, ripe, canned (small-extra large) | 5 | ounces | spaghetti | 2/3 | cup, shredded | mozzarella cheese | 5 | ounces | pasta sauce, canned | 1/2 | ounce | Cheese, parmesan, grated |
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Steps
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Sequence
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Step
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| | 1 | Boil water, cook pasta, no salt. | | 2 | Poor olive oil into medium pan and heat. Add onion and pepperoni and sauté until onions begin to soften | | 3 | Add mushrooms, red pepper, and chicken, sauté until mushroom softens. | | 4 | Deglaze pan with white wine. Add olives, pasta sauce, mozzarella and cooked pasta. Toss all ingredients together. |
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