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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    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
    Cook Time: 40 min

    Source

    adapted from Family Circle

    Posted By:

    mcarr

    Posted On:

    December 2, 2012

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