My spicy spin on Chicken Parmigiana.
Spicy Tomato Sauce:
1 yellow onion. sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 jalapeno, deveined and seeded, sliced
3 garlic cloves, roughly chopped
Extra Virgin Olive Oil (EVOO)
1-14.5 oz can of diced tomatoes
6 oz tomato sauce
¼ cup minced freshly parsley
1 tsp sugar
Salt and pepper to taste
2 Chicken breasts, sliced in half to make four ½” pieces
1 cup of flour
Salt and pepper
2-3 slices of butter
Freshly shredded Parmesan cheese
½ package of Fettuccine
In a pot over med-high heat, drizzle EVOO and sauté vegetables for sauce. Cook for about 5 minutes until tender. Transfer veggies to a blender with diced tomatoes. Puree until smooth. Return mixture back to pot, stir in tomato sauce, parsley, sugar, salt and pepper; simmer covered for 30 minutes, stirring occasionally.
In a sauté pan, drizzle EVOO and add butter until bubbly. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour and then add to sauté pan; cook each side for 2-3 minutes. Turn heat to low, cover chicken with sauce and simmer for 10 minutes to continue cooking chicken through.
Meanwhile, cook Fettuccine according to directions to box (about 10-12 minutes). Drain.
Add pasta to plate, spoon sauce over pasta, top with chicken, sprinkle with Parmesan cheese and garnish with extra parsley.