If you're daring, this dish tastes even better when you eat it cold the next day. Its an interesting combination of Italian, Chinese and American foods. Try it,its delicious.


  • 1 large or 2 small boneless chicken breasts
  • 3 Italian sausages
  • Gizzard, heart, and liver of a chicken(optional)
  • 3/4 C.olive oil
  • 3 medium onions, chopped
  • 2 carrots shredded
  • 1 large clove garlic, chopped
  • 2 1/2 c. light tomato sauce
  • 1 t. Oriental 5-spice powder
  • 1 t. salt
  • 1 t. freshly ground black pepper
  • 1/4 t. Tabasco
  • 2/3 c. chopped parsley
  • 1/2 pound Bowtie or Butterfly Pasta


Cut the chicken breasts into 1-inch cubes. Cover the sausages, and the gizzard, heart, and liver, if you use them, with water, and poach 5 minutes. Take them out of the water, cut the sausages into 1/2- inch slices and chop the gizzard, heart, and liver.
Heat the oil in a heavy 12-inch skillet. Add the onions, carrots, and garlic, and stir fry briskly for 1 minute. Add the chicken cubes, sausage slices, and chopped innards, and stir-fry for 5 minutes. Add the tomato sauce, 5-spice powder, salt, pepper and Tabasco. Blend and simmer for 3 minutes. At the end, mix in the chopped parsley.
Cook and drain the pasta, add the drained pasta to the pan, and toss everything together.

Serves 4

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth