This is a dish that I love, can make relatively low fat and have been working on perfecting for some time…tonight, I think I nailed it!
I’ll post some pics later but basically I toast the garlic, oregano, basil and red chili pepper flakes with some olive oil and left over oil from cooking some pancetta. I then add this mixture to a can of San Marzano crushed tomatoes, a little sugar and a little salt and voila…I use far less oil/bacon fat than some recipes recommend because I am trying to keep it low fat/healthy. I then cut two boneless skinless Rocky Jr chicken breasts into small cubes, season with salt/pepper, then sautee with a little bit of olive oil until almost cooked through. Add that to the hot sauce and let cook until chicken is done.
Cook some penne until done, drain of water and add to the sauce. Serve hot in bowls with a little grate parmesan on top…spicy, pasta, chicken…YUM! Pics later.
Sounds good, Tony. What did you have to drink with it?
I think if I did it with chicken I’d rather have boned thighs. But then i’d really rather have guanciale or pork sausage. But then I’m not after a low-fat diet.
Dick - we had a Tablas Creek Grenache 2006. Not a great match. Probably would have been best with an Italian Rose or shudder Lambrusco…very spicy/heat spicy. But oh so tasty
I should amend the recipe. I used 2 cans of the San Marzano crushed tomatoes so I also used 2 chicken breasts and 1 lb of penne. Doubled the recipe so there would be plenty of leftovers…Traci agreed tonight that it was very good. But our moms would have found it a little too spicy
One of my favorites - Chicken arrabiatta! Nice…
Tony, did you really need the sugar? Good tomatoes shouldn’t require 'em.
And personally, the only thing I use oregano for is pizza sauce.
YMMV.
I used canned San Marzano tomatoes and while I would not have added any sugar, Traci felt it needed a little. So i just put a pinch of sugar for the two 28 oz cans. I like Oregano!