Sunday, October 30, 2016
Well this is the big one folks! The last Feast Frenzy I'll be cooking and posting from Los Angeles, CA. My kitchen is very tiny here, but it's also been pretty damn mighty too. I'll miss it. Goodbye little kitchen.
ALL NEW from Feast Frenzy @ The Horror Food Network!
5-PEPPER-SAUCE ROTINI PASTA
With GRILLED CHICKEN, TURKEY SAUSAGE & SHRIMP!
Now this is a feast to get frenzied over! First prepare 100% whole grain wheat Rotini pasta (boil for 10 minutes until al dente, then strain and return to pan). Next prepare the 5-Pepper-Sauce. In a large saucepan, pour one 24oz can of Hunt’s Premium Pasta Sauce (No Salt Added)––just .99¢ at the .99¢ Only Store––add one 14.5oz can of (no salt added) diced tomatoes and one 8oz can of (no salt added) tomato sauce. Next very-finely dice 2 Habanero peppers, 2 large Jalapeno peppers, and 3 Serrano peppers and stir into sauce. Chop yellow & red bell peppers and stir into sauce until sauce is chunky with them. Spice to taste with oregano, basil, and garlic powder. Bring all to a boil and simmer for 15 minutes.
Cut 2 small chicken breasts into strips and place on the grill (NuWave Oven) and spice with garlic powder & paprika––grill for 4 minutes. Flip the chicken and spice other side, then add 2 large Jenny-O Hot Italian Turkey Sausages to the rack and grill for 5 minutes. Flip the sausages and add 10-12 medium-large fresh shrimp (peeled with tails removed, and which have been marinating in lemon juice for 30 minutes), sprinkle with ground black pepper. Grill all for another 6 minutes (until chicken is 175° & sausage is 165°). Slice the turkey sausage and add to pasta in pan, stir in the 5-Pepper-Sauce until all is covered well, and heat until hot. Spoon onto a dinner plate, add the grilled chicken around the side, then top with the grilled shrimp, 2 pepperoncinis, and sprinkle with shredded Parmesan cheese.
Wow! Soooooo tasty, sizzling hot and spicy! You’ll have enough for a guest or two, or plenty of leftovers!