Chicken and Sausage del Diablo

As most of you know, I am the self-proclaimed Queen of Leftovers.  I think I almost love the challenge and creativity of recreating something new from leftovers as much as I love cooking “first-overs”.  I thrive on challenges and get inspired by them.  True to my nature, and with that being said, we had a bunch of leftovers that needed to be recreated.  I had chicken and linguisa from our hockey “Celebration Feast” (The Celebration Feast)  and tomatoes and salsa that desperately needed to be used ASAP.  So I put my thinking cap on and came up with the idea for Chicken and Sausage del Diablo.  I served it over fettuccine, with some warmed cheese bread that we dipped in olive oil with balsamic vinegar, garlic and pepper, and a nice, delicious bottle of Atteca Garnacha wine, a smooth, semi-dry red with hints of cherries and mulberries.  The wine was a gift and it just had to be opened to be fully appreciated.  It went perfectly with dinner.

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Going through my refrigerator and coming up with things that needed to be recreated into something new, I found linguisa from our hockey party, some left over chicken and some bacon wrapped chicken as well, tomatoes that were beginning to get a bit mushy and salsa that was starting to get a little vinegary.   Perfect!  Let’s put them all together and see what we come up with.  When your salsa and tomatoes are past their prime, don’t throw them away.  They are perfect to use as a sauce.  The vinegary, acidity will cook down and the mushy tomatoes will just break down into the sauce, which is what you are looking for with a nice, rich and flavorful tomato sauce.  I love all kinds of tomatoes, and often have a variety of different kinds in my refrigerator.  Don’t be afraid to mix and match.  It just makes your sauce that much more flavorful.

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Sauteing the peppers, mushrooms, jalapeno and garlic with olive oil, oregano (I used dried, since I ran out of fresh) cumin and salt and pepper.

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Once the vegetables were softened, I added the tomatoes, salsa, and cooked meat.  I also added some marinara sauce as well.  I let this all simmer together for about 20 minutes then added it to the cooked fettuccine.  Delicioso!

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Chicken and Sausage del Diablo

1 lb cooked chicken, shredded

1/2 lb cooked linguisa, pepperoni or other sausage of choice

1/2 each red, yellow and orange red peppers, sliced thin

1 cup sliced mushrooms

1 jalapeno, diced fine

1/3 cup red onion, sliced thin

1 heaping TBSP garlic

1 1/2 cups tomatoes, cut in 1/2

salsa and marinara sauce

fettuccine or pasta of choice, cooked

olive oil

1 TBSP oregano

1 1/2 tsp cumin

salt and pepper to taste

 

Saute your peppers, garlic, jalapenos, and mushrooms together in olive oil until softened, for about 5-7 minutes.  Add your seasonings and cook down for about another minute.  Then add your tomatoes and salsa, and cooked meats.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the sauce reaches your desired thickness.  The more you cook it down, the thicker it will become.  Serve over cooked fettuccini and top with mozzarella cheese if desired.

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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