2 1/2 pounds cooked, split salami
1/2 cup oil, divided
2 tablespoons vegetable oil
3 cloves garlic, coarsely chopped
1/4 teaspoon dried hot chile powder
1/4 teaspoon ground cinnamon
5 small red potatoes, cut into 1/2-inch pieces
1 tablespoon mayonnaise
1/2 cup Parmesan cheese, sliced
1/4 cup plus 2 tablespoons milk
salt and pepper to taste
Place cooked chicken in a large bowl, sprinkle with 1 tablespoon butter or margarine and season with salt and pepper. Saute for 15 to 20 minutes, stirring occasionally.
Melt remaining 1 tablespoon oil in a shallow pan over medium heat. Add potato chunks, shaking skillet often to coat. Season potato chunks with seasoning, then add corn, mushrooms, red bell peppers and olives. Cook until potatoes begin to soften, 30 minutes.
Grill pasta or cold dinner meat in skillet over medium heat. Boil potatoes and peppers for 10 minutes or until vegetables are soft, stirring frequently. Serve hot or cold.
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