In the All-Clad weeknight pan, heat 2 Tbsp. of the olive oil over medium heat. Add the chicken in batches and brown on both sides. Transfer to a plate and set aside.
2
Add the remaining oil, onion, garlic and green pepper. Cook, scraping up any golden brown bits from the pan, until the onion is soft.
3
Deglaze the pan with the red wine. Add the tomatoes (including the juice) and basil. Simmer for about 10-15 minutes, stirring occasionally.
4
Add the Parmesan cheese. Add salt and pepper to taste.
5
Serve over freshly cooked Rummo Pappardelle No. 119 pasta or mashed potatoes.
6
Cooking Tips
Any leftovers reheat well.
For a spicier version, add some red chili flakes along with the tomatoes.
In the All-Clad weeknight pan, heat 2 Tbsp. of the olive oil over medium heat. Add the chicken in batches and brown on both sides. Transfer to a plate and set aside.
2
Add the remaining oil, onion, garlic and green pepper. Cook, scraping up any golden brown bits from the pan, until the onion is soft.
3
Deglaze the pan with the red wine. Add the tomatoes (including the juice) and basil. Simmer for about 10-15 minutes, stirring occasionally.
4
Add the Parmesan cheese. Add salt and pepper to taste.
5
Serve over freshly cooked Rummo Pappardelle No. 119 pasta or mashed potatoes.
6
Cooking Tips
Any leftovers reheat well.
For a spicier version, add some red chili flakes along with the tomatoes.
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