Shelly's Recipe

TWO WAY PASTA

Category: Pasta

4 cups cooked chicken chopped
1 pound Rigatoni cooked
1 cup Zucchini sliced
1 cup yellow onion chopped
1 cup Red Bell Pepper chopped
1 cup black olives, drained and chopped
1 cup Oven Dried Tomatoes chopped
6 ounces tomato paste
1 tablespoon dried oregano
3/4 cup fresh basil chopped
Salt and Pepper to taste
1 cup mozzarella shredded
1/2 cup Parmesan shredded
3 cups water
2 tablespoons olive oil

Pour 2 tablespoons of Olive Oil into a hot skillet and saute the zucchini, onion, red pepper on medium heat until the onion is clear. Add the cooked chopped chicken and mix well. Add the tomato paste and the water and mix well, then add the chopped Oven Dried Tomatoes and mix. Add the basil, oregano, salt pepper and black olives then mix well. Leave the chicken and veggie mix on simmer, while you cook the pasta.

Cook the pasta according to package directions and drain well and rinse in cold water to stop the cooking process.

In a large container mix the chicken and veggie mix with the pasta and add the shredded mozzarella.

Here you make the decision, which will it be, a nice cold Pasta Salad or a nice hot Pasta Casserole.

For The Salad
Place in refrigerator and chill for at least 2 hours before serving, add the fresh shredded Parmesan to the top right before serving.

For The Casserole
Place in a baking dish and add the shredded Parmesan to the top of the casserole. Bake in the oven at 350 degrees for 30 minutes.