What feeds your spirit?
Nature feeds mine. Basking in God’s creation always rejuvenates my spirit, and reawakens the child like being within me.
I’ve always been inspired and intrigued by the beauty that surrounds us here on earth. Often, I think if God made it so our natural eye can capture such beauty; just imagine the beauty we have yet to see. This concept of unseen beauty creates such hopefulness and ease no matter what I may be facing.
God is the original and greatest artist. In fact there would be no art if not for God’s creating hand:
But now, O Lord, you are our Father; we are the clay, and you are our potter; we are all the work of your hand.- Isaiah 64:8
I love using colorful veggies and fruits (some of the Lord’s most artistic effort) to enhance my recipes taste and visual appeal.
For this yummy dish, of Chicken and Sausage Pasta Bake, I used a mixture of sweet bell peppers, garlic and onions to bring out the flavor of the sweet Italian sausage and well seasoned chicken breast.
Chicken is a dinner staple. But who are we kidding, it gets boring. This recipe mix things up just a little, but is definitively not too labor intensive (I for one, don’t like to spend too much time preparing a meal).
Start by boiling about a box of rigatoni to aldente. Set aside.
Clean about a pound of thin cut chicken breast. Seasoning liberally, with salt, pepper, garlic power and I used a little sazon Spanish seasoning also. Throw a dash of Extra Virgin Olive Oil in a pan, and cook the thin chicken breast until cooked thru.
Then, cut a pack of sweet Italian sausage into small pieces.
Then, chop your bell peppers, onions and garlic.
Saute the chopped sausage and veggies in a medium fry pan with about a teaspoon Extra Virgin Olive Oil, until veggies are wilted and sausages are cooked.
Once chicken is cooked, set aside, cool and cut into cubed bits.
Now in a lasagna pan, add the previously boiled pasta. Mix with your favorite brand of marinara sauce, or if your feeling ambitious, scratch make your own.
Now load in the sausage, veggies and chicken breast, and stir slightly.
Top of with half a cup of mozzarella cheese.
Throw in the oven on medium to high heat for about 20 minutes, so all the flavors can marry.
Remove from oven and let it sit for about 5 minutes before cutting into.
Serve with a simple side salad.
Enjoy and thank you for visiting;0