Strangely enough, this dish combines two forms of cuisine. One is Chinese and the other is Italian. It makes a wild and delicious combination of flavors that is not only unique, the dish is loved by many.
Originally, I believe this dish was meant to be a Thai inspired dish with thick noodles and a special Stir Fry sauce. To come up with this recipe, a classic dish was made by using Italian ingredients.
This is a savory, hearty and filling dish that is perfect for those cold winter evenings, as well as the late Spring nights. However, do not let weather hold you back, this dish is good at any time of the year.
This dish is versatil in that you can substitute different meats, depending on what you have available at the time.
WHAT SHOULD I SERVE AS A SIDE DISH?
A green side salad would even out the heaviness from the pasta. However, adding any steamed or roasted vegetable such as broccoli is an excellent choice.
- 1 package of noodles (500g)
- Salt to taste
- 100 g of grated mozzarella cheese
- 50 g of grated provolone cheese
- 50 g grated Parmesan cheese
- 3 tablespoons olive oil
- 1 chopped onion
- 2 chopped tomatoes
- 3 cups chicken cooked and shredded
- 1 chicken bouillon cube
- 2 cans of prepared tomato sauce
- Salt and black pepper to taste
Cook the pasta in salted water until al dente. Drain and reserve. For the sauce, heat a pan with olive oil over medium heat and fry the onion until it wilts.
Add the tomato, chicken and sauté for 3 minutes. Add the chicken broth, sauce, and cook for 10 minutes, stirring several times. Season with salt, pepper and turn off the heat.
Gently toss cooked pasta with sauce, transfer to a platter and sprinkle with mixed cheeses before serving