Thursday, July 14, 2011

Grilled Chicken and Farfalle w/Spicy Red Sauce

Tonight I just made what I had available in the pantry/refrigerator. Had I planned properly I would have made Garlic Bread(recipe to be posted later) with this meal as well. Recipe follows:

2 large chicken breasts cut into strips
1 tbls vegetable oil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper

1 tbls olive oil
1/4 onion, chopped
2 cloves garlic, chopped
1 tsp garlic powder
1 tsp ground red pepper
1 tsp crushed red pepper
28oz can crushed tomatoes
2 tbls tomato paste
1/4 tsp oregano
1/4 tsp dried basil
1/4 tsp black pepper
1/2 tsp salt
1/8 tsp fennel seed
1/4 cup grated Parmesan cheese

16oz box Farfalle pasta

Start the sauce first. Heat olive oil in pan. Add onions and garlic to oil. While onions and garlic is cooking, add garlic powder and both types of red pepper. When the onions are translucent, add the can of crushed tomatoes and the the tomato paste. Add oregano, basil leaves, pepper, salt, fennel seed, and Parmesan cheese. Stir thoroughly. Simmer over low heat as ever thing else cooks. This allows time for all the flavors to mingle with each other and get super delicious.

Start boiling water in a large pot to cook the pasta. Add salt to water. It should be enough salt to make the water taste salty.

Heat your grill pan over medium/medium high heat. Season chicken strips with the salt, pepper, onion powder, and garlic powder. Coat pan with vegetable oil. Add chicken strips and cook until cooked through. Pasta should be added to the water at this time as well.

When everything is finished cooking, put the pasta on a plate and cover with sauce. Add chicken on top of the sauce. Finish with a dusting of grated Parmesan and crushed red pepper. Enjoy!

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