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| 4 chicken breast halves with skin and bones 2 Tbsp. olive oil 1 large red bell pepper, seeded and diced dry red wine (optional) 1 tsp. Dried oregano ½ tsp. Crushed red pepper 1 28 oz. Can diced tomatoes, in juice |
¼ cup tomato paste 4 garlic cloves, chopped 1 Tbsp. balsamic vinegar 1 tsp. Fennel seeds salt and pepper to taste 1 pound of pasta preferably angel hair or capellini |
Here's
how to make it:
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium high heat. Add chicken, skin side down and brown, about 5 minutes on each side. Transfer chicken to a plate.
Add bell pepper, garlic, fennel seeds, and crushed red pepper to the skillet and stir, cooking about 2 minutes. Add tomatoes with juice, tomato paste, wine and vinegar.
Return chicken to skillet; spoon some sauce over the meat and bring to a boil. Reduce the heat to medium low and simmer until chicken is cooked through, about 4 to 6 minutes per side.
Cook the pasta and arrange it on a large platter. Top the pasta with the chicken and the sauce. What a presentation!
Send your questions and comments to me at chefjim@kitchenguy.biz