Chicken and Tomato Sauce Robusto |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an oldie-but-goodie that I just found after 20 years! It's fast, simple, and delicious. Ingredients:
2 tablespoons salad oil |
1 lb boneless chicken breast, skinned and cubed |
3/4 cup minced green onion |
1 (7 ounce) jar roasted red peppers, undrained |
2 medium garlic cloves, peeled |
2 tablespoons fresh cilantro leaves |
1 (16 ounce) can whole tomatoes, undrained |
1/2 teaspoon crushed red pepper flakes (or to taste) |
1 large green pepper, coarsely chopped |
1 lb hot cooked rigatoni pasta |
Directions:
1. In large skillet, over medium-high heat, heat salad oil. Add
2. chicken; cook with 1/2 cup green onion 5 minutes, or until chicken is lightly
3. browned.
4. Meanwhile, in food processor, puree red peppers, garlic, and cilantro.
5. Add puree, tomatoes and pepper flakes to chicken.
6. Bring to boiling; simmer, uncovered, 5 minutes or until thickened.
7. Add green pepper; simmer 3 minutes, or until tender-crisp.
8. Toss chicken mixture with rigatoni; sprinkle with remaining chopped green onions.
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