Chicken Pepperoni with Linguine
Ingredients
The chicken and vegetables
-
¾
lb
boneless skinless chicken breasts
-
1
small
red bell pepper, seeded and sliced
-
8
oz
mushrooms, sliced
-
4
oz
artichoke hearts, sliced plus a little juice from the can
-
2
oz
pepperoni, sliced
-
1
clove
garlic, diced
The sauce and pasta
-
8
oz
chicken stock
-
2
oz
marinara sauce or crushed tomatoes
-
¼
cup
grated Romano cheese
-
½
lb
linguine or spaghetti
-
1
tablespoon
butter
-
olive oil
as needed
olive oil
Seasonings
-
1
teaspoon
chopped Italian parsley
-
½
teaspoon
granulated garlic
-
½
teaspoon
granulated onion
-
¼
teaspoon
black pepper
-
splash
white wine (optional)
-
seasoned flour
seasoned flour to dredge the chicken
Instructions
- Heat a large sauté pan and add olive oil and garlic.
- Dredge the chicken in seasoned flour and add to the hot oil, cooking for 2 minutes until browned on one side.
- Turn the chicken, add sliced peppers and mushrooms, and sauté for 3-4 minutes.
- Deglaze the pan with white wine and add chicken stock, marinara, artichoke hearts, pepperoni, Romano cheese, and seasonings.
- Allow the sauce to reduce slightly for 3-4 minutes.
- Cook the pasta according to package instructions until al dente.
- About two minutes before the pasta is done, reheat the Chicken Pepperoni and add butter rolled in seasoned flour to thicken the sauce.
- Drain the pasta and serve the Chicken Pepperoni over it, garnished with chopped parsley and Romano cheese.
Nutrition Facts (estimated)
Servings
2
Calories
1014
Total fat
35g
Total carbohydrates
102g
Total protein
70g
Sodium
1390mg
Cholesterol
170mg
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