Chicken Fra Diavolo

(originally made 6/2012)

Miserable weekend here in the Northeast.   Cold, wet, icky.   Jake and Tim headed out for guy time yesterday, so I took advantage and made this spicy chicken for myself for lunch.     Sooo good!   Nice heat.    I coated the chicken with fine breadcrumbs with some red chile powder because I wanted some texture to it.   Next time I would process the tomatoes and the broth, I didn't love the big chunks.     This was another Foodgawker find, from the Poormet blog- lots of good stuff there!

 Chicken Fra Diavolo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Chicken Breast (egg wash, coated in fine bread crumbs/chile powder)
  2               tsps  dried crushed Red Pepper Flakes
  3        tablespoons  Olive Oil
  1             medium  Onion -- sliced
  3             cloves  Garlic -- chopped
  1                can  diced Fire Roasted Tomatoes -- (14 ounce)
     3/4           cup  dry White Wine (used chicken broth, low sodium)
  1               thin  Spaghetti -- (12 ounces)
     1/4           tsp  Oregano
  3        tablespoons  Parsley or Basil -- chopped (used less dried)

Slice chicken into thin strips and season with salt and pepper. Heat oil in a large skillet over medium high heat. Add the chicken and saute until cooked. Transfer the chicken to a large plate and set aside.

Add the red pepper flakes and onion (and additional oil as needed) to the same skillet and cook for about 5 minutes. Add the tomatoes, wine, garlic, and oregano. Simmer for about 10 minutes, or until the sauce thickens slightly.

Cook the pasta according to directions on box.

Return the chicken (and juices) to the sauce. Add the cooked pasta and toss to coat in the sauce. Stir in the parsley, basil, and additional salt to taste.

Adapted from Food Network Magazine



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