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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, sliced |
1 red pepper, cut into strips |
1 1/4 lbs chicken breasts, boneless skinless |
salt & pepper |
1/2 teaspoon crushed red pepper flakes |
8 ounces mushrooms, sliced |
4 garlic cloves, minced |
1/2 cup beef broth |
1 (28 ounce) can crushed tomatoes |
handful flat leaf parsley, chopped |
1 lb farfalle pasta |
grated parmesan cheese or romano cheese |
Directions:
1. Saute the onion and red pepper in the olive oil until lightly browned - set aside.
2. Brown the chicken breasts 4 or 5 minutes each side. Remove from pan and season with salt and pepper.
3. Reduce heat to medium. Add the crushed red pepper, mushrooms and garlic. Season with salt. Cover and cook the mushrooms for about 5 minutes. Add the beef broth, tomatoes and parsley. Simmer.
4. Meanwhile cut the chicken into bite sized pieces. Add to the sauce and simmer at least 5 minutes, until the chicken is cooked through and the flavors have combined.
5. Toss the pasta with the sauce. Sprinkle cheese over all.
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