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2 and 1/2 cups dry spiral pasta, such as Tuscanini Cavatappi
1 and 1/2 pounds chicken breast, cut into small pieces
1 small onion, diced
1 bell pepper, sliced
4 cloves garlic (or 4 teaspoons crushed garlic or 4 cubes Gefen Frozen Garlic)
1 can (14–15 ounces) crushed tomatoes, such as Tuscanini or tomato sauce
1 can water
1/4–1/3 cup Gefen Mayonnaise
1–2 tablespoons oil
1–2 teaspoons sugar
1 teaspoon salt (adjust to taste)
black pepper
1 teaspoon Gefen Paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
pinch of chili powder or cayenne (optional)
Preheat oven to 375 degrees Fahrenheit.
Add all ingredients to a 9×13-inch baking dish. Mix well, ensuring pasta is evenly coated and not clumped.
Cover tightly with foil.
Bake 45 minutes. Remove, stir well and re-cover tightly.
Continue baking 20–30 minutes, until pasta is tender and most of the liquid is absorbed.
Let sit five to 10 minutes before serving.
Photography and Styling Penina Spero
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