Thursday, March 13, 2008

Chicken Pasta Sauce

8 ounces chicken breast
1 teaspoon olive oil

1 shallot, chopped
Salt and pepper to taste
3 cloves garlic, minced
1 small onion, chopped
1 cup sliced mushrooms
1 tablespoon oil

¼ teaspoon red pepper flakes
1 teaspoon lemon pepper
½ teaspoon each: paprika, dried basil, dried thyme, dried oregano
½ bay leaf
1 - 15 oz can tomato sauce
1 - 15 oz can diced tomatoes, drained
1 small can mushroom pieces
½ can chopped olives

1 sprig each: basil, thyme and oregano, chopped

Cut chicken into thumbnail sized pieces and sauté in oil.

Heat a medium saucepan, then add oil and allow to heat. Add shallot, garlic, onion, mushrooms and salt and pepper and sauté until onions are translucent. Add chicken to saucepan as well as tomato sauce, diced tomatoes, canned mushroom , olives and dried spices. Bring to a boil and allow to boil for 3 minutes. Reduce heat to low and simmer, covered, for 3 hours. Add fresh herbs and allow to cook, uncovered, for 1-2 hours.

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