Chicken, Peppers and Onion With Linguini |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fast and yummy. Ingredients:
salt |
1 lb linguine |
3 tablespoons extra virgin olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces |
2 tablespoons fresh thyme, chopped |
2 teaspoons lemon zest (from 2 lemons) |
1 teaspoon crushed red pepper flakes |
3 -4 garlic cloves (finely chopped) |
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1 large sweet onion, quartered and thinly sliced |
fresh ground black pepper |
1/2 cup dry white wine |
1/2 cup chicken broth |
28 ounces crushed tomatoes |
parmigiano-reggiano cheese, grated |
Directions:
1. Bring a large pot of water to a boil.
2. Add salt, then add the pasta, cook until al dente and drain.
3. Heat a large, deep skillet over hight heat.
4. Add the oil.
5. Add the chicken and cook over high heat until lightly browned.
6. Sprinkle the thyme, zest and red pepper flakes over the chicken and stir to combine.
7. Add the garlic, peppers and onion and season with salt and pepper.
8. Cook for 5 to 6 minutes, stirring now and then, until the veggies soften.
9. Add the wine and scrape up the tasty bits from the bottom of the pan.
10. Stir in the broth and tomatoes and bring to a bubble.
11. Simmer the sauce for 10 minutes.
12. Combine the pasta with the chicken, peppers and onion and a little grated cheese.
13. Serve at once and pass around extra cheese at the table.
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