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Chicken romano with Tomatoes, Onions and Peppers
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Carme Engel
6 cloves | garlic, finely chopped |
1 medium | onion, finely chopped |
1 large | red pepper, cut into 1-inch slices |
1 medium | green pepper, cut into ½-inch slices |
2 tablespoons | olive oil |
1 can (16-ounces) | stewed tomatoes, coarsely chopped, do not drain |
4 tablespoons | tomato paste |
1 teaspoon | sweet basil flakes |
salt and pepper to taste | |
2 | boned and skinned chicken breasts, (about 2 pounds total), cut into 1-inch pieces |
1 tablespoon | olive oil |
1 clove | garlic, minced |
In a Dutch oven casserole, place garlic, onion, red pepper, green pepper, and olive oil. Cover pan and cook mixture, over low heat, stirring now and again, until onions and peppers are soft. Stir in the tomatoes, tomato paste, and seasonings, and cook, uncovered, stirring now and again, until sauce is slightly thickened, about 10 minutes.
Meanwhile in a large skillet, over medium heat, cook chicken with oil and garlic, until chicken becomes opaque, about 5 minutes. Do not overcook.
Place chicken in sauce and cook for a few minutes, or until heated through. Serve with linguine or fettuccine or other flat pasta. Noodles or rice are good, too. Sprinkle lightly with grated Parmesan cheese.
Serves 4.
NOTE: — Sauce can be prepared earlier in the day and refrigerated.
— Chicken can also be prepared earlier in the day, but add it to the heated
sauce before serving, and then hear through. You want the chicken to
be juicy and succulent and it could toughen up if overcooked
— Oil has been kept to a minimum, but if you are concerned about fat, use
concentrated chicken broth.
This comes from Carme Engel.
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