Yield: 4 Servings
|1 tablespoon||Unsalted butter|
|8 ounces||Dried Capellini pasta|
|2 tablespoons||Unsalted butter|
|1||Onion; finely chopped|
|1||Clove garlic; minced|
|1 cup||Fresh mushrooms; sliced|
|2½ cup||Peeled; cooked fresh tomatoes|
|½ teaspoon||Salt or to taste|
|Black pepper to taste|
|1 teaspoon||Pequin quebrado|
|1 cup||Diced; cooked chicken|
|¼ cup||Grated Parmesan cheese|
|¼ cup||Grated Romano cheese|
Butter a 2- to 3-quart casserole, using about 1 Tbs butter. Preheat oven to 350. Following package directions, cook capellini in boiling water just until tender to bite. Then drain and pour into buttered casserole. Melt 2 Tbs butter in a medium skillet. Add onions, garlic and mushrooms and cook until onion is limp and slightly golden. Stir in tomatoes, salt, pepper, sugar and pequin into onion-mushroom mixture, simmer, stirring, a few minutes. Taste and adjust seasonings. Add sauce and chicken to spaghette; toss to mix well. Mix cheeses and sprinkle over top. Bake, uncovered for 20-30 minutes or until cheese is melted and slightly golden. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .