Oh, yeah...dinner!

With all the prepping of "the bird" and its many
side dishes, it's easy to lose sight of the fact
that you still have to eat every other day of
the big turkey week as well.

So, here is a quick dish that my mom, another
excellent cook, taught me to make that is quick
and delicious and frees you up to work on
"the bird". Thanks, Mom!

Rigatoni with garbanzos and pepperoni

Ingredients:

One box rigatoni
2 cans garbanzos, drained and rinsed

(Mom uses cannellini, but I'm a garbanzo girl)

2 cans diced tomatoes, drained
1 package of pepperoni, diced
(I use turkey pepperoni)

Olive oil
1 tablespoon diced garlic
Fresh grated romano/parmesan cheese



Directions:

Heat the oil in a large skillet, simmer the garlic and
pepperoni until heated through. Add the garbanzos and
tomatoes, turn the heat up to medium and cook thoroughly.
Add to a large pot of already cooked rigatoni. Mix well.
Serve in soup bowls with fresh grated romano/parmesan cheese
on top. A small side salad and a hot slice of garlic bread
really completes this meal.

Have a Happy (non-hectic) Thanksgiving!
Jenn



http://www.jennmckinlay.com/

Jenn McKinlay

SPRINKLE WITH MURDER

March 2010 (Available for pre-order now)


aka Lucy Lawrence

STUCK ON MURDER Sept 2009 (On sale now)

CUT TO THE CORPSE April 2010
(Available for pre-order now)