Chicken Bell Pepper Tortellini Fra Diavolo Recipes

CHICKEN FRA DIAVOLO

Steps:

• Cook pasta until almost fully cooked (al dente), drain, and set aside.
• While the pasta is cooking:.
• In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
• Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
• Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
• Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
• Add the wine to the skillet and deglaze.
• Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
• Stir in the parsley and basil. Season with more salt, to taste.
• Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.

CHICKEN A LA DIAVOLO

Steps:

• In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.