Thursday, June 26, 2014
Chicken Fra Diavolo
When I started blogging I followed two blogs very closely- ...and a Cookie for Dessert and Lauren's Kitchen. They were both local girls who cooked food very similar to what I enjoyed, so I read along and decided, "Hey, I bet I could blog like they do!" Thanks to the two of them I began this little ol' piece of the internet right here. They have both since stopped blogging (grrrr) but somewhere along the line I was fortunate enough to meet them in person and go from just internet stalking them to being their friend in real life. We get together several times a year for dinner and always go to the same place. Last time I was there I got chicken fra diavolo and was obsessed. It was so spicy and creamy, but not heavy. I loved it so much that I felt I needed to make it again- immediately. I ended up making it a week later and I'll tell you... my remake was pretty close! John and I both greatly enjoyed this dinner. I think this is one of those meals I will make again...and again... and again!
Source: Inspired by Brio
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 1/2 cups tomato sauce
1/2 cup heavy cream
Green onion, sliced
1/2 pound campanelle pasta (or any tube pasta)
1/2 pound grilled chicken (mine was marinaded in lemon juice and Italian seasonings), sliced
1- In a large skillet heat the oil. Add the garlic and red pepper flakes, cooking until fragrant, 3-4 minutes.
2- Add the tomato sauce and allow to cook over a low heat for about 15 minutes.
3- Meanwhile, cook the pasta according to packaging directions.
4- Stir in the cream and cook an additional 10 minutes over medium/low heat.
5- Toss in the cooked pasta and grilled chicken. Allow to heat altogether for about 5 minutes.
6- Top with sliced green onion. Serve hot.