SOUTHERN BAKED CANDIED YAMS - COOKING WITH TAMMY. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. Drain the pasta and pour it onto a platter. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Repeat with a second cake layer, more coffee syrup, and another layer of buttercream. Place 1 piece on a rectangular serving plate. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes. Cut cooled cake layers in half crosswise. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden. Remove to a plate.In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking.

Stir chicken around to brown on all sides. Allow to cook without stirring for 2 minutes, or until golden. Add chicken pieces in a single layer and sprinkle with salt and pepper. Cook pasta according to package directions.Heat olive oil over medium-high heat.

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