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Italian "Glop"
Nb persons: 3
Yield:
Preparation time: 30 mins
Total time: 60 mins
Source: CCK
| 1 can 6oz | no salt tomato paste, 1 |
| 3 cans 15.5 oz | no salt diced tomatos, 2 |
| 1 can 8oz | no salt tomato sauce, 3 |
| 2 Tbls | extra virgin olive oil, 4 TLAR |
| 1 tsp | garlic, dehydrated, 5 TLAR |
| 1 tsp | oregano, dry, 6 TLAR |
| 1 Tbls | parsley, dried, 7 TLAR |
| 1/2 tsp | salt, 8 TLAR |
| 1 tsp | pepper, fresh ground, 9 TLAR |
| 12 oz | pork , 10 chop, tenderloin, or roast, marbled is good |
| 12 oz | chicken breast, skinless, 11 altenate to pork |
| 5 oz | chickpea rotini pasta, dry, 12 |
| 1 Cook meat separately: fry, air-fry, roast or bake until done. | |
| 2 Sliver cooked meat into pieces, approximately 1/8 inch thick, 1/2 inch wide, 1 inch long. Reserve for step 6 | |
| 3 Boil/cook pasta to al dente or a bit less tender. Reserve for step 6. | |
| 4 Combine ingredients 1 - 9 into microwave safe dish, mix uniformly. | |
| 5 Microwave 1-9 mixture 15 minutes on high heat, remove from microwave. CAUTION HOT !! | |
| 6 Add reserved meat and pasta to mixture, stir until uniform. | |
| 7 Microwave all ingredients 3 additional minutes on high heat. | |
| 8 Serve. Chili or pasta bowl work nicely. | |
| Alternate approach: Sliver raw meat as in step 2; add slivered meat to mixture from step 5; microwave on high 15 minutes; add pasta; microwave high heat 3 more minutes. | |
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