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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 chicken breast halves with skin and bones |
2 tablespoons olive oil |
1 large red bell pepper, diced |
4 garlic cloves, chopped |
1 teaspoon fennel seeds |
1 teaspoon dried oregano |
1/2 teaspoon dried crushed red pepper |
1 28-ounce can diced tomatoes in juice |
1/4 cup tomato paste |
1/4 cup dry red wine |
1 tablespoon balsamic vinegar |
1 pound spaghetti, freshly cooked |
Directions:
1. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over; sauté 3 minutes. Transfer chicken to plate. Add bell pepper and next 4 ingredients to skillet; stir 2 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over. Bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 4 minutes per side. Arrange spaghetti on large platter; top with chicken and sauce.
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