Spicy Chicken Arrabiata

Serves 4.

2 Tablespoons chili peppers
2 Tablespoons dried oregano
1 Tablespoon chili powder
1 teaspoon garlic salt
8 chicken tenders, cut into bite size pieces
1 (28 ounce) can diced tomatoes
1/2 cup finely diced onion
1 cup sliced mushrooms
1 Tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon minced garlic
3 Tablespoons chopped kalamata olives
1 cup tomato juice
1 pound penne pasta
2 Tablespoons grated Parmesan cheese

  1. Combine first five ingredients, then mix with chicken tenders. Place chicken tenders on a non-stick baking tray and bake for 15 minutes at 350 degrees F. Cut into bite-sized pieces and set aside.
  2. In a skillet combine tomatoes, onion, mushrooms, tomato paste, basil, oregano, garlic, olives and tomato juice; cook at medium heat, covered, for 15 minutes. Add chicken to tomato sauce mixture and simmer uncovered for 10 minutes.
  3. Toss with cooked, al dente, penne pasta. Sprinkle with Parmesan cheese and serve.

Bookmark:

email Email to a friend