Danny was a good friend of mine in college. He was from L.A. and his family is Hispanic, and he used to tell me all the time how ashamed his mom was that this is the only thing he can cook, and also horrified that it is his favorite dish of all the things she would make.
Ingredients:
Cooking oil
2 chicken breasts, cooked and shredded (either boiled or baked)
Shell pasta
2 tomatoes, diced
1/2 onion, diced
2 cubes chicken bouillon
~12 oz. monterey or pepper jack cheese, shredded
Cook the pasta in water with oil and salt for about 7 min (until it is just before done). Drain, reserving 2 cups of the water.
Saute the onions and tomatoes until soft. Add the pasta and 2 cups of the pasta cooking water. Add the chicken and bouillon, and stir until the bouillon is dissolved. Add the cheese and stir until smooth.
Does the pasta water, bouillon and cheese make it almost mac and cheese or is the sauce more liquid than that?
ReplyDeleteThe sauce ends up being a little more liquid than mac and cheese, but not by much -- I would liken it to the consistency of the boxed mac and cheese before it cools down.
ReplyDelete