Serves: 4
Prep. time: 10 minutes
Cooking time: 15-20 minutes
Difficulty: Easy
Ingredients
- 2 tbsp. extra virgin olive oil (enough to cover the bottom of a large pot)
- 1 large or 2 small onions, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced (fresh or from a jar; not dried)
- 28 oz. can crushed tomatoes
- 2 chicken breasts, cut into cubes
- 4 tbsp. dry/cooking red wine
- 2 cups penne or ziti pasta
- Salt and pepper
- Dried basil and dried Italian Seasoning, to taste
Directions
Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente.
In the meantime, heat the olive oil in a large, deep pot over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring as needed, until the vegetable pieces have softened (about 5 minutes). Season the chicken with salt and pepper (I also sprinkle on a little garlic powder for added flavoe), and add the pieces to the pot, cooking until no longer pink inside but still tender (about 5-7 minutes). Reduce to medium heat and add the crushed tomatoes, dry red wine, and the dried basil and Italian Seasoning (at least 1 tbsp. of each) to the pot and stir to blend. Let the mixture simmer for a few minutes.
Drain the pasta, then add it to the chicken mixture in the large, deep pot. Remove from heat. Serve sprinkled with Parmesan cheese.
This dish is simple, filling, and healthy. The red wine blended into the crushed tomatoes adds a deeper flavor to this dish and the addition of dried basil and Italian seasoning give it a little kick. It's a perfect little Italian dish for a quick weeknight dinner.
I remember trying to write this recipe out for you for the first time, and failing quite spectacularly. Brings back memories!
ReplyDeleteNow I use a lot more wine in this (a LOT more), and rarely anything dry. I cook it differently enough too that the tomatoes aren't cooked very long, so it becomes acidic and light. Funny how old favorites evolve the most!