 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-) Ingredients:
8 ounces penne pasta |
1 medium onion, sliced |
2 tablespoons olive oil, plus 1 to 2 tablespoons |
3 garlic cloves, minced |
1 teaspoon crushed red pepper flakes (more or less to increase or reduce the spiciness) |
1 lb boneless chicken, cut into bite size pieces |
1 teaspoon salt, plus additional as needed |
1 cup dry white wine |
1 (14 1/2 ounce) can diced tomatoes |
1/4 teaspoon dried oregano leaves |
3 tablespoons fresh italian parsley, chopped |
3 tablespoons fresh basil leaves, chopped |
Directions:
1. Cook pasta until almost fully cooked (al dente), drain, and set aside.
2. While the pasta is cooking:.
3. In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
4. Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
5. Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
6. Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
7. Add the wine to the skillet and deglaze.
8. Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
9. Stir in the parsley and basil. Season with more salt, to taste.
10. Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.
|
|