Pastalaya

Pastalaya

2 lb boneless, skinless chicken breast

2 lb sausage of choice

3 tbs Worcestershire sauce

1 large onion (chopped)

1 large bell pepper (chopped)

1 clove garlic (crushed)

1 can Rotel tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 can beef broth

1 lb pasta of choice

1. Cut chicken and sausage into bite size pieces.
2. Brown chicken and sausage in lightly greased stock pot.
3. Once chicken is no longer pink, add Worcestershire sauce, chopped vegetable and garlic.
4. Once vegetables are tender (onion is starting to become translucent), add canned items. 
5. Stir until mixed well then bring to a boil.
6. Add pasta and simmer until pasta is done, stirring occasionally.

Notes:

1. This version of the recipe is my favorite, but the recipe is VERY very forgiving of changes. I have increased the meat, decreased the meat, added other spices, changed the "cream of"s around, etc. and it ALWAYS comes out good. 
2. A great way to control the spiciness of this dish is with the Rotel and the sausage.
3. I usually use a mix of sausages, I prefer one pound of andouille and one pound of beef or pork sausage.
4. The variation above produces a pastalaya that is thicker, with less excess sauce. If you prefer your pastalaya "looser" and saucier, try chicken broth instead of cream of chicken soup, and an additional 20 oz of water. 
5. I often use the pre-chopped vegetable mix (onions, garlic, bell pepper, etc) in place of the onion and garlic. I still add a whole bell pepper.
6. Different pastas will have a pretty dramatic affect on this recipe. I prefer rotini or shells because they hold the sauce better, but I have made it with nearly every style of pasta and it is always good!

Serves: 8