Barbie Hahn's recipe for Chicken Pasta Oreganato
1 pound chicken tenders
1 pound barilla plus angel hair pasta
1 can 14oz low sodium chicken broth or stock
1 small can muir glen fire roasted tomatoes, drained
1/4 cup kalamata olives
1 small onion chopped fine
3 cloves garlic
1/4 cup chopped leaf parsley
red pepper flakes, oregano, salt, pepper, olive oil & flour
-bring large pot of salted water to a boil. Prepare pasta according to package directions and drain and rinse.
-in a pie pan, mix 1 cup flour, with 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oregano.
-dredge chicken tenders in flour mixture
-heat 4 tablespoons olive oil over medium heat in large saute pan. Add 3 cloves peeled garlic that have been cut in half to pan. Do not burn garlic. Once brown, remove it from pan.
-add chopped onion and brown for 3 minutes.
-add floured chicken tenders to pan, saute until brown, then flip over and do the other side. About 5 minutes.
-add chicken broth slowly to pan. The flour from the tenders will help to thicken and make a sauce. Add tomatoes and pasta, then toss.
-lastly add red pepper flakes, 1 teaspoon oregano, olives, parsley, and juice of 1/2 lemon.
-mix one final time and serve.
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