Chicken Pasta Arrabbiata

Chicken Pasta Arrabbiata

Ingredients:

TT extra virgin olive oil

¼ cup chopped onion

1 plump garlic cloves, minced

TT teaspoon salt

TT teaspoon red chili flakes

TT white wine

TT fresh lemon juice

TT flour / butter 4 roux

1 boneless, skinless chicken cut in ½ (to make 2 pcs)

¼ sliced mushrooms

TT Capers

TT split Kalamata Olives

TT chix stock

¼ cup fresh parsley, chopped

4 oz. Spaghetti, linguine or other long pasta

TT balsamic vinegar

Heat the oil in a large sauté pan or skillet over medium-high heat.  Sear the chix (first dredged seasoned flour), and remove and set aside.  Add the onion and sauté 2-3 minutes, until it begins to soften. Add the garlic, salt and red chili flakes and sauté until the garlic just begins to turn golden, about 2-3 minutes. Do not let the garlic brown.  Add butter for roux, add mushrooms, sweat then add flour and make roux let cook 5-7 mins.  Then add wine and stock to proper consistency (light sauce).  Add chix to finish in sauce, season with salt, pepper, chili flakes, capers, Kalamata olives, lemon juice & Balsamic vinegar, let simmer (chix stock as needed)

Arrange on bed of pasta, put chix on and top with sauce and veggies, topped with fresh chopped parsley.