Eat Something

{August 16, 2008}   Chicken Fra Diavolo
In the pot, sans the fresh basil (because a girl has to blog it already)

In the pot, sans the fresh basil (because a girl has to blog it already)

So the Hubs of course bemoaned the fact that I wouldn’t eat shellfish a bit (ok, more than a bit… enough that I actually said if he really felt he just had to use shellfish I could live with scallops), trying to explain to me about how the sweetness of the meat in shrimp, lobster, etc complimented the sauce so well…balancing the heat, etc. And I didn’t really care as I won’t eat shrimp (I could be staving next to a mountain of shrimp that overfloweth from the water and I would still die of hunger, unless the good Lord freed me of my tastebuds first) and I really wasn’t interested in going to shop for any other shellfish… So in some fabulous swoop of fate, we ended up getting a killer deal on some Mahi-Mahi (guess what I’m having tomorrow) and swinging by to pick up chicken instead after all. *gloat, gloat, gloat…beam, beam, beam* So on with the recipe (one of the handful of joys to fall out of marrying an italian)…

Pureeing the sauce some... (done prior to cooking down)

Pureeing the sauce some... (done prior to cooking down)

Chicken Fra Diavolo
6 tomatoes, chopped (or about 3 c drained canned ones)
1/2 can tomato paste
1/2 yellow onion, chopped
1 head of garlic, chopped
seeds from one bell pepper
1 T red pepper flakes
salt to taste
1 c white wine
2 chicken breasts, cut in pieces
1 lb fettuccine
1/4-1/3 c chopped fresh basil

Hubby did stuff…it tasted yummy. I’ll have him add the what and when of it all here real soon. Plus any extra ingredients if I missed ’em, but I think I was pretty good at note taking…From Hubby: Chop the garlic and saute in the olive oil over medium heat. Chop onions and add to garlic and saute until translucent approximately 5 minutes stirring often, (don’t want to burn the garlic). Chop the the tomatos into cubes and add to garlic and onions. (if you have time, you can boil and peel the skins off of the tomatoes.) Add the salt, tomato paste and white wine, bring to a boil and simmer about 10 minutes. Blend together until smooth, (I used a hand blender). Add Red pepper flakes and bell pepper seeds. In another pan, cook the chicken (seasoned with salt, pepper, garlic powder and onion powder), until done. Add the chicken to the sauce and simmer about 10 more minutes. While the sauce and chicken is simmering make the fettuccine, (This also work well with other pasta’s especially linguini and farfalle). When pasta is done, drain and add to the sauce. mix together until the sauce coats the pasta and serve with parmesan cheese sprinkled on top.

PS. Oh and I’m rushing to pop it up for Joelen and the Tomato Spotlight so check out the Round up for more yummies.


cejaystine says:

When he says “boil and peel the skins” I’m pretty sure he meant to say blanch or parboil… and for those who don’t know, how-to: cut an x on the bottom of the tomato (you can cut out the core from the top now too in theory if you wish, but I just cut around it when dicing)… dip into boiling water for 5-10 sec… remove with spider or slotted spoon, and plunge into ice water… remove the skins using the little tabs created from the x… {But between you and me a better way is to just hold the tomato (speared on a fork) over an open flame and char the skin…much as one would to ‘roast’ a bell pepper over a gas range. But to each his own, I suppose… *shrugs* My way tastea better, at least IMO…but then, maybe it’s not just me. Don’t other people like to buy fire roasted canned tomatoes?? surely you do…right?}

And he doesn’t seem to mention it, but the sauce will reduce quite a bit and you want it to do that…so this is more of a rolling simmer, not just a ‘keep it warm until the pasta is done’ kind of simmer. And he added the basil after I added the pasta–was going to be together but it wasn’t chopped and I needed my pic, LOL–and before the parm bit so that should be squeezed in there…if you’re wondering.

But, missing details aside, isn’t he sweet?!?

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