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1 lb. Pasta
1/2 stick Pepperoni
1/3 cup Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 lb. Chicken Breast
olive oil
1/2 oz. Tomato Sauce
1 Tomato Paste
1/2 tsp. Red Pepper
Cook pasta according to package directions. Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over a bed of pasta.
Note: You may use quartered low-fat pepperoni slices without sacrificing the taste. You will need to use olive oil to make up for the missing rendered fat, you will save considerably on cholesterol.
1/2 stick Pepperoni
1/3 cup Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 lb. Chicken Breast
olive oil
1/2 oz. Tomato Sauce
1 Tomato Paste
1/2 tsp. Red Pepper
Cook pasta according to package directions. Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over a bed of pasta.
Note: You may use quartered low-fat pepperoni slices without sacrificing the taste. You will need to use olive oil to make up for the missing rendered fat, you will save considerably on cholesterol.
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