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Chicken Skilletini
Nb persons: 0
Yield: 1 1/2 cups
Preparation time:
Total time:
Source:
| Margarine | |
| Garlic | |
| Skilletini mix | |
| Chicken | |
| Roma Tomatoes | |
| Red Pepper | |
| Spices | |
| Heavy Cream | |
| Marinara Sauce | |
| Tomato Sauce | |
| Pasta | |
| Penne | |
| Parsley | |
| . In a hot sauce pan add margarine, garlic, skilletini mix, chicken, roma | |
| tomatoes, red pepper and saut?pice. Saut?ntil heated. Add heavy cream, | |
| marinara sauce and tomato sauce to saut?an. Heat pasta in boiling water, drain well. Toss pasta in saut?an until thoroughly heated and all ingredients are thoroughly combined. Place in a hot service bowl. Garnish with chopped parsleys. Chicken Skilletini: A sizzling skillet of grilled seasoned chicken breast, peppers, onions, cracked black pepper, tomatoes and spaghetti with pomodori | |
| sauce | |
| Tomato Sauce, (Salsa di Pomodori): | |
| 2 Tablespoons | olive oil |
| 1/2 cup | finely chopped onions |
| 2 cups | Italian plum or whole pack tomatoes, coarsely chopped but not drained |
| 3 Tablespoons | tomato paste |
| 1 Tablespoon | finely cut fresh basil or 1 teaspoon dried basil |
| 1 teaspoon | sugar |
| 1/2 teaspoon | salt |
| Freshly ground black pepper | |
| In 2- to 3- quart enameled or stainless steel saucepan, heat olive oil 'till light haze forms over it. Add onions; cook over mod. heat 7-8 minutes, or until soft, but not brown. Add the tomatoes, paste, basil, sugar, salt and a little pepper. Reduce heat to low; simmer partly covered, about 40 minutes. Stir every once in a while. Press sauce through fine sieve or food mill into bowl or pan. Taste for seasoning. Serve hot. Makes 1 1/2 cups. Notes: This is really good; but it's just a base. For spaghetti, I add whatever veggies I have available (mushrooms, more onion, tomato chunks, | |
| zucchini, carrots, garlic, even tofu chunks if I'm not in the mood for meat) | |
and maybe some kind of meat or another, depending on what I've got. We
particularly like sausage in it. This is also the sauce I use when I make
manicotti and canneloni. I usually double or triple the recipe when I make
it because it doesn't make much. It freezes well.
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