Thursday, September 29, 2016

Barbara Howar's Chicken and Pasta

Barbara Howar's Chicken and Pasta

1 lb. small link sausages
6 chicken thighs and 6 boned chicken breasts, split (or about 5 lbs. chicken pieces)
1 clove garlic, minced
1 large onion, peeled and cut into rings
2 large green peppers, cut into strips
1/2 lb. fresh mushrooms, sliced
1 can (8 1/2 ozs.) water chestnuts, drained and sliced
About 2 tbsps. salt
1/4 tsp. freshly ground pepper
2-3 drops Tabasco
12 ozs. linguini
4 to 5 qts. boiling water
1/4 cup butter

Brown sausages in very large skillet (or Dutch oven). Remove sausages with slotted spoon, set aside. Fry chicken in drippings until browned on all sides. Cover skillet and cook chicken for about 25 minutes (or until tender). Pour off and discard all but about 1/4 tbsp. of the pan drippings. Move chicken to side of skillet; add garlic, onion, green peppers, mushrooms, water chestnuts, 1 tsp. salt, pepper and Tabasco. Toss vegetables until combined. Fry for about 5 minutes, uncovered or just until vegetables are tender. Stir occasionally. Add reserved sausages; cook just until all ingredients are hot. About 15 minutes before chicken-vegetable mixture is done, gradually add linguini and about 1 1/2 tbsps. salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender. Drain in colander. Toss linguini with butter; add salt and pepper to taste. Place linguini on serving platter and top with chicken-vegetable mixture. Serves 6-8.

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