I bought a large package of chicken breasts the other day, cleaned out the freezer, froze most of it, but also made this "new?" - new to me, anyway - chicken recipe with some of the leftovers. It's a nice change from spaghetti and meatballs, and it very easy to make.
1 Tbsp olive oil
3 cloves garlic, minced
28-oz can crushed tomatoes
1/2 tsp (or to taste) salt
1/4 tsp black pepper
1/4 cup ripe olives, pitted and sliced
1 tsp anchovy paste
1/4 cup dry white wine
1/2 tsp red pepper flakes
2 cup chicken, cooked
8 oz spaghetti, cooked
1/4 cup mozzarella cheese, shredded
In a large saucepan over medium heat, heat oil and add garlic. Cook about a minute, stirring often so garlic will not burn. Stir in tomates, salt, black pepper, olives, anchovy paste, wine, and red pepper. Heat to boiling then reduce to a simmer. Allow to cook, uncovered, for 10-12 minutes. Stir in chicken and toss with spaghetti. Top with cheese.
Makes 6-8 servings; adapted from a recipe by Ellie Krieger.
1 Tbsp olive oil
3 cloves garlic, minced
28-oz can crushed tomatoes
1/2 tsp (or to taste) salt
1/4 tsp black pepper
1/4 cup ripe olives, pitted and sliced
1 tsp anchovy paste
1/4 cup dry white wine
1/2 tsp red pepper flakes
2 cup chicken, cooked
8 oz spaghetti, cooked
1/4 cup mozzarella cheese, shredded
In a large saucepan over medium heat, heat oil and add garlic. Cook about a minute, stirring often so garlic will not burn. Stir in tomates, salt, black pepper, olives, anchovy paste, wine, and red pepper. Heat to boiling then reduce to a simmer. Allow to cook, uncovered, for 10-12 minutes. Stir in chicken and toss with spaghetti. Top with cheese.
Makes 6-8 servings; adapted from a recipe by Ellie Krieger.