Chicken and Tomato Sauce Robusto
photo by PalatablePastime
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
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
- In large skillet, over medium-high heat, heat salad oil. Add
- chicken; cook with 1/2 cup green onion 5 minutes, or until chicken is lightly
- browned.
- Meanwhile, in food processor, puree red peppers, garlic, and cilantro.
- Add puree, tomatoes and pepper flakes to chicken.
- Bring to boiling; simmer, uncovered, 5 minutes or until thickened.
- Add green pepper; simmer 3 minutes, or until tender-crisp.
- Toss chicken mixture with rigatoni; sprinkle with remaining chopped green onions.
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Reviews
-
This is excellent! I do a recipe that is similar but doesn't use tomato as your recipe does. I like the combination of flavors! I did use a yellow bell pepper in mine but it was what was in the fridge. I served this with a warm mushroom salad and also stewed eggplant with tomato as a warm side. Thanks for sharing.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!