Braised chicken breast and pasta

Ingredients

• 2 tablespoons olive oil
• 1 red onion
• 1 red bell pepper
• 2 cloves of garlic

You may like

Magret duck breast with truffle sauce

Preparation

• Add 4 bone-in skin-on chicken breasts and brown on all sides.
• While chicken is browning, thinly slice. Once chicken is browned, remove from the pot, and add the sliced onion and peppers and saute until tender. Add garlic, 1 Tbsp of capers and return chicken to the pot.
• Deglaze the bottom of the pot with 1 cup of dry white wine and scrape all of the browned bits with a wooden spatula. Add 2 cups of chicken stock, 1 tsp of red pepper flakes and 1 Tbsp of dried Italian herbs.
• Reduce to a simmer and cook uncovered until chicken reaches internal temperature of 160 degrees. Sprinkle with freshly chopped Italian parsley and taste sauce for seasoning.
  
• Serve the chicken, vegetables and reduced wine/stock sauce over cooked pasta and top with freshly grated Parmesan cheese and freshly cracked black pepper.

Report a mistake in the recipe text