Login
Create Account
Chicken a la Calabrese
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Chicken roasted and then baked with tomatoes and peppers and served over pasta.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: Italian
-
Prep Time: 20 min(s)
-
Cook Time: 40 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: Dec 02, 2012
Number of Servings:
Ingredients:
- 3 pounds - chicken breast or tenderloins skinless, boneless
- 1 tablespoons - olive oil
- 1 - onion peeled, sliced
- 2 - sweet peppers cored, seeded, sliced
- 3 cloves - garlic smashed
- 28 ounces - diced tomatoes in puree
- 1/2 cups - white wine
- 1/2 teaspoons - salt
- 1/4 teaspoons - black pepper
- 1/4 teaspoons - red pepper flakes
- 1/4 cups - fresh parsley leaves
- 1/4 cups - fresh mint leaves
- 1 sprigs - fresh oregano
- 1 sprigs - fresh thyme
- 3/4 pounds - whole-grain penne cooked
- 1/4 cups - grated Romano cheese
Directions:
Heat oven to 450 degrees F. Place chicken pieces in a lightly greased lidded casserole (or large open casserole dish); roast uncovered at 450 degrees F for 15 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook 5 minutes, stirring occasionally. Add tomatoes, wine, salt, pepper and red pepper flakes. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in parsley, mint, oregano and thyme.
Pour sauce over chicken. Cover and reduce heat to 350 degrees F. Bake for an additional 25 minutes or until chicken is cooked through and reached internal temperature of 170 degrees F.
Serve chicken and sauce over cooked pasta. Garnish with grated Romano cheese.
Comments