Tuesday, January 19, 2010

Pasta Pospas

8 cloves garlic, crushed
2 pc chorizo de bilbao, sliced
1 cup (110 g) leftover chicken meat from tinola or binakol, flaked
1-2 tsp patis
1 chicken bouillon cube
150 g shell macaroni
100 g upo (gourd), diced
1 1/2 to 2 cups leftover chicken tinola or binakol broth, strained and mixed with
4 1/2 to 5 cups water to make 6 1/2 cups

1. Brown garlic in oil. Set aside.
2. Using the same pan, saute chorizo and leftover chicken meat. Season with patis (fish sauce) and 1/4 tsp pepper. Add chicken bouillon, shell macaroni and broth. Simmer for 10 minutes.
3. Add upo and simmer for 3-5 minutes more or until tender. Add garlic.

Preparation time: 15 minutes
Cooking time: 18 minutes

Makes 7 servings.
High in Vitamin B1 - prevents beri-beri.

Source: Del Monte Kitchenomics

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