boneless skinless chicken breasts, cut into bite-size pieces
3
ounces pepperoni, diced
1
tablespoon vegetable oil
2
cans (15 ounces each) tomato sauce
3
cups chicken broth
1
cup pimiento-stuffed green olives, halved
2
tablespoons sugar
8
ounces uncooked rotini or other shaped pasta
1/3
cup chopped fresh parsley
1/8
teaspoon crushed saffron, optional
1
cup (4 ounces) SARGENTO® Fancy Mild or Sharp Cheddar Shredded Cheese
1
cup (4 ounces) SARGENTO® Fancy Monterey Jack Shredded Cheese
In Dutch oven, cook chicken and pepperoni in oil over medium heat until chicken is lightly browned, about 5 minutes; drain. Add tomato sauce, chicken broth, olives and sugar. Bring to a boil; reduce heat and simmer, covered, 15 minutes. Return to a boil. Add rotini, parsley and saffron, if desired; cover and cook an additional 15 minutes or until pasta is tender. Combine Cheddar and Monterey Jack cheeses in small bowl. Spoon stew into 6 individual ovenproof serving bowls; sprinkle evenly with cheese. Bake in preheated 350°F oven about 5 minutes or until cheese is melted.
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