Oakville Ontario News, Articles and Reviews

Tweet

There’s nothing like adding a little spice to summer with pasta and chicken. Here is one way to spice things up in the kitchen – without over doing it. This recipe is great for those who like a little spice, and for those who like a lot. Leave the Parmesan and chili peppers on the table – and let the family decide just how spicy they want dinner.

Ingredients

450 g of Italian Penne pasta
1 tablespoon of salt for pasta, and 1 teaspoon of salt of chicken
4 quarts of boiling water
1 cup of chopped onions
1 cup of sliced mushrooms
3 tablespoons of olive oil
14 oz. of crushed tomatoes
2 teaspoons of crushed oregano
1 teaspoon of dried basil
1/2 teaspoon of crushed pepper flakes
1 bay leaf
Chicken, 6 pieces white or dark meat
1/2 cup of red wine
Dash of Parmesan cheese – or to liking
Crushed chili peppers to taste
Two whole pickled chili peppers

Preparation:

1. Begin by adding olive oil to a deep sauté pan already at high heat. Brown chicken for ten minutes or until brown on all sides. Drain off any grease from the chicken and remove it from the pan. Add mushrooms and onions to sauté pan and cook until onions brown. Toss in crushed tomatoes – red wine, bay leaf, oregano, and salt and pepper. Add the browned chicken back to the pan – cover and lower to medium heat – cooking for 30 minutes, or until chicken is fully cooked.
2. Boil Penne for ten minutes in salted water – drain and mix into the sauté pan with chicken.
3. Present with loads of shredded Parmesan cheese, ground chili peppers, and two pickled chili peppers for extra spice.

Recipe by Josie Mendaglio, photo by Michael Burton

About the author: Michael Burton

Michael is journalist with experience in publishing, news writing and the magazine industry. He graduated from Sheridan College and is the former editor of TRAVIS magazine.