Adam & Jessica’s Flying Pig Elbows
On Saturday night, after an exhausting day of cleaning up the house (still not done, but it’s looking much better), Jessica and I set about the task of making dinner only to find that the recipe we’d picked out would be far, far too much food, and so we decided to improvise with the ingredients that we had.
What we ended up with was still far, far too much food (hooray for leftovers!), but in Jessica’s words, it’s “#$@!ing delicious,” and she doesn’t use the word #$@!ing but once in a blue moon. It really was. If you like the ingredients and aren’t too big on presentation or sophistication, I think you’ll like it too.
Adam & Jessica’s Flying Pig Elbows
- 1-2 chicken breasts
- 2 large links of spicy sausage
- 1 green pepper
- 1 small can sliced black olives
- 5 small mushrooms, sliced
- 2/3 box elbow pasta
- 1 jar Muir Glen Tomato Basil Sauce (found in the health food section)
Chop green pepper and combine with black olives and tomato sauce in a pot over low heat. Sauté mushrooms in olive oil, add to pot. Open up (and break up) the sausage links into a large pan and cook with chopped chicken chunks until completely cooked. Add to pot and cook for 30 minutes while you clean up the mess you’ve made. Prepare elbow pasta and combine in the pot. Enjoy. Serves 4-6.