Chicken Bell Pepper Tortellini Fra Diavolo Recipes

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CHICKEN FRA DIAVOLO



Chicken Fra Diavolo image

This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)

Provided by PickyEater

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces penne pasta
1 medium onion, sliced
2 tablespoons olive oil, plus 1 to 2 tablespoons
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes (more or less to increase or reduce the spiciness)
1 lb boneless chicken, cut into bite size pieces
1 teaspoon salt, plus additional as needed
1 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon dried oregano leaves
3 tablespoons fresh Italian parsley, chopped
3 tablespoons fresh basil leaves, chopped

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.

Nutrition Facts : Calories 590.7, Fat 25.3, SaturatedFat 6, Cholesterol 85.1, Sodium 674.1, Carbohydrate 54.5, Fiber 8.2, Sugar 4.6, Protein 26.9

TORRISI'S CHICKEN FRA DIAVOLO



Torrisi's Chicken Fra Diavolo image

Provided by Frank Bruni

Categories     dinner, main course

Time 1h15m

Yield Makes 4 servings

Number Of Ingredients 20

10 dried guajillo chilies, stemmed, seeded and deveined
3 garlic cloves
Olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Sriracha hot sauce
1/2 teaspoon chili flakes
Salt
Sugar
1 slice stale white bread, grated on box grater
1 tablespoon butter
1 garlic clove, smashed
Pinch dried thyme
1 chicken about 3 1/2 pounds, quartered
Salt
freshly ground pepper
1 cup plain yogurt
Olive oil
Fresh lemon juice
1 head frisée, chopped
1/2 head Treviso radicchio, sliced

Steps:

  • Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
  • Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
  • Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
  • Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 34 grams, Carbohydrate 26 grams, Fat 53 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1107 milligrams, Sugar 15 grams, TransFat 0 grams

CHICKEN A LA DIAVOLO



Chicken a La Diavolo image

This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry

Provided by The Kissing Cook

Categories     Chicken

Time 35m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 6

1 whole chicken, about 3 1/2 lbs, halved lengthwise and boned
1 large lemon, zest of
4 large springs fresh rosemary
1/2 cup plus 2 tbs. extra virgin olive oil
4 large garlic cloves, crushed
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 965.5, Fat 80, SaturatedFat 18.9, Cholesterol 243.8, Sodium 228.3, Carbohydrate 1.2, Fiber 0.1, Protein 57.5

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