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Johnn Carino's skilletini recipe


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he must be making a version of that.....

Don't think so.


Coincidentally, I ate at Johnny Carinos last night and had the chicken and italian sausage combo skilletini.


Spaghetti, green peppers, onions, tomatoes, chicken and italian sausage in a spicy marinara served sizzling in a cast iron skillet. delicious!

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Sorry, here it is. I made aslightly modified version last night and it was great.


Chicken Skilletini:



Skilletini mix


Roma Tomatoes

Red Pepper


Heavy Cream

Marinara Sauce

Tomato Sauce

Pasta, Penne



In a hot sauce pan add margarine, garlic, skilletini mix, chicken, roma tomatoes, red pepper and sauté spice. Sauté until heated. Add heavy cream, marinara sauce and tomato sauce to sauté pan. Heat pasta in boiling water, drain well. Toss pasta in sauté pan until thoroughly heated and all ingredients are thoroughly combined. Place in a hot service bowl. Garnish with chopped parsleys.


Chicken Skilletini:

A sizzling skillet of grilled seasoned chicken breast, peppers, onions, cracked black pepper, tomatoes and spaghetti with pomodori sauce.


Tomato Sauce (Salsa di Pomodori):


2 Tablespoons olive oil

1/2 cup finely chopped onions

2 cups Italian plum or whole pack tomatoes, coarsely chopped but not drained

3 Tablespoons tomato paste

1 Tablespoon finely cut fresh basil or 1 teaspoon dried basil

1 teaspoon sugar

1/2 teaspoon salt

Freshly ground black pepper


In 2- to 3- quart enameled or stainless steel saucepan, heat olive oil 'till light haze forms over it. Add onions; cook over mod. heat 7-8 minutes, or until soft, but not brown. Add the tomatoes, paste, basil, sugar, salt and a little pepper. Reduce heat to low; simmer partly covered, about 40 minutes. Stir every once in a while. Press sauce through fine sieve or food mill into bowl or pan. Taste for seasoning. Serve hot. Makes 1 1/2 cups.


Notes: This is really good; but it's just a base. For spaghetti, I add whatever veggies I have available (mushrooms, more onion, tomato chunks, zucchini, carrots, garlic, even tofu chunks if I'm not in the mood for meat) and maybe some kind of meat or another, depending on what I've got. We particularly like sausage in it. This is also the sauce I use when I make manicotti and canneloni. I usually double or triple the recipe when I make it because it doesn't make much. It freezes well.

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