This recipe is a childhood favourite and always made us feel better about the end of summer and the beginning of another school year.
|250 g||Maple Leaf Prime Naturally� Extra Lean Ground Chicken|
|250 g||Lean ground pork|
|340 g||Package Bow Pasta|
|1 cup||Corn kernels|
|1 cup||Dark red kidney beans or black beans|
|2/3 cup||Pineapple chunks|
|2 cups||Sweet chili sauce (Thai)|
|1 tsp||Scotch bonnet pepper sauce (increase or decrease|
|null||Black pepper and salt|
Cook pasta in a large pot, according to directions.
While the pasta is cooking, put ground chicken and ground pork in a non-stick pan and cook thoroughly over medium heat. Drain off excess fat. Stir in corn, beans, and pineapple chunks. Add sweet chili sauce and Scotch bonnet pepper sauce, and heat until sauce is bubbling.
Drain and rinse pasta. Stir in the meat sauce and serve.
I often add leftover cooked chicken, (cut into small pieces), to this dish after the ground chicken and pork have cooked. It's a good recipe to use for leftovers.
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