Red pasta sauce with chicken on fettuccine
Chicken over pasta
Try this chicken dish simmered in a tomato-ey Italian sauce. The thighs soak up the seasonings and are capped with melty cheese. It’s the yellow peppers that make the sauce special by adding sweetness. Chicken bouillon intensifies and deepens the taste of the tomato sauce. Here’s one dish meal you can serve with some crispy garlic bread and be done. If you are a ‘red sauce’ lover, try Italian Spaghetti and Amatriciano.
2011 AniversaRecipe—Quick Quiche
Recipe: Chicken with Tomatoes and Peppers
3 Tbsp Olive Oil, divided
1/2 medium Yellow Pepper, diced
1 medium Onion, diced
3 cloves Garlic, minced
1 29-oz can diced Tomatoes
1 tsp dried crushed Oregano
1 tsp Chicken Bouillon Paste or Cube
Salt and Pepper
4 boneless Chicken Thighs
1/4 cup grated Monterrey Jack Cheese
2 Tbsp grated Parmesan Cheese
1 lb Fettuccini, cooked
1 Place 2 tablespoons of oil in a skillet on medium high heat. Add yellow pepper, onion, garlic and sauté until it becomes slightly browned, about 4-6 minutes. Remove to a plate and set aside.
2 Add the remaining 1 tablespoon of oil to the skillet. Lightly salt and pepper both sides of the chicken then place in the pan and brown both sides, about 3 minutes per side. Remove and set aside.
3 Add the tomatoes, oregano and chicken bouillon to the skillet. Add salt and pepper to taste and bring to a boil. Then reduce heat and simmer for 5-7 minutes.
4 Add back the sautéed vegetables and mix in. Place the chicken pieces into the sauce and simmer for about 15 minutes or until the chicken is cooked through.
5 Sprinkle the one fourth of the jack cheese and Parmesan on the top of each chicken thigh. Put a lid on the skillet and continue cooking until the cheese melts, about 2-3 minutes.
6 Serve over fettuccini.
• Exchange yellow pepper for green, orange or red pepper.
• Exchange chicken thighs for breasts.
• Exchange fettuccini for other long pasta such as spaghetti, vermicelli or linguine.
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton