Ingredients: |
Ingredients: 1⅛ lbs Chopped Chicken Breast
1 14-Ounce Can Whole Peeled Tomatoes
1¼ cups Fregola Sarda Pasta
½ lb Sweet Peppers
1 Red Onion
2 cloves Garlic
2 Tbsps Ghee
2 Tbsps Balsamic Vinegar
1 Tbsp Capers
1 oz Sweet Piquante Peppers
2 Tbsps Mascarpone Cheese
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
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Directions: |
Directions:Bring ghee to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove cores/stems of sweet peppers and thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Combine in a bowl. Halve, peel, and medium dice the onion. Place the tomatoes in a bowl; gently break apart with your hands.
Add pasta to pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Place chicken in a bowl; add diced onion and spice blend. Season with salt and pepper; stir to coat. In a large, high-sided pan (or pot), heat the ghee on medium-high until melted. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture and capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and vinegar; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Add the mascarpone to the pot of cooked pasta; season with salt and pepper. Stir to thoroughly combine. Serve the cooked chicken and sauce over the finished pasta. Enjoy! |
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