“I came up with this recipe one day when I had some sausages that I had been wanting to use for a long time. I had no idea what I was going to do with them, but I did have some chicken breasts and a knew sent of Shun knives that I had really been wanting to try out. Sooo, I began to cut and stuff.”

Ingredients Nutrition


  1. Preheat oven to 350F and line a sheet pan with foil.
  2. Take a chicken breast, and starting at the thick end of it, cut a hole straight through it (try not to cut the ckicken open anywhere but the top).
  3. Enlarge the hole to a size that you'll be able to get the sausage into.
  4. Cut the casing off of the sausages and stuff them gentley into the chicken breasts; using a toothpick, close the hole at the top end of the chicken.
  5. Heat a large pan over high heat with a little butter an oil in it.
  6. Season the chicken with salt and pepper then place seasoned side down into the pan; season the other side.
  7. Flip the chicken when the first side is browned (about 1-3 minutes) and brown the other side; transfer the chicken to the baking sheet and into the oven.
  8. Begin to bring a large pot of salted water to a boil**.
  9. Meanwhile, in the same pan that you seared the chicken in, add a little more butter and the onions and garlic; saute' over medium-low heat for 3 minutes.
  10. Add the stewed tomatoes and salt and pepper, and let simmer until everything is ready (break up any chunks of tomato with your spoon).
  11. If the sauce begins to dry out, just add some of the pasta water to it.
  12. **When the water begins to boil, add the pasta.
  13. When the pasta is done, drain it, add it to the sauce, and toss them together, remove from heat and cover to keep warm.
  14. At this time the chicken breasts should be done.
  15. Remove them from the oven, carefully remove the toothpicks, slice them from long end to long end, and lay them on top of the pasta.
  16. Sprinkle with the munchee cheese, ENJOY!

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