Pasta au gratin with meat and mushrooms Recipe
Ingredients
leftover shredded stewed chicken, with sauce
bacon in cubes
3 hot dog sausages, cut into slices
1 can (small) of sliced mushrooms
farfalle pasta
salt
oil
grated cheese
Preparation
Start by frying the bacon, in its own fat, in a non-stick frying pan. Add the sausages and mushrooms and let them fry a little more.
I then added the chicken with its sauce and carefully tossed everything together, letting it cook well over low heat.
Separately, I cooked the pasta in water seasoned with salt and a drizzle of olive oil until it was al dente.
Once cooked, I added the pasta to the meat and mushroom preparation and gently tossed everything together.
I poured the mixture into a baking dish and onto a table greased with margarine, sprinkled with grated cheese and put it in the oven just to brown the cheese. Serve immediately.
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