Chicken Parma Rosa Sauce for Pasta

By vealam

Ingredients

• 3 tablespoons olive oil, divided
• salt and pepper
• 1 pound boneless chicken breasts, cut in bite-sized cubes
• 1 large yellow onion, diced
• 5 cloves minced garlic
• 1 can (6 ounces) tomato paste
• 1 teaspoon Italian seasoning, crushed between fingertips
• 1/2 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 2 jarred roasted red peppers, rough chopped
• 1 + 1/2 cups heavy cream or half & half
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh chopped basil
• 12 - 16 ounces cooked pasta, for serving
• a little fine shredded mozzarella, for serving

Details

Servings 1
Preparation time 30mins
Cooking time 65mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Heat half the olive oil in a Dutch oven or large, heavy duty saucepan over medium heat. Season the chicken well with salt and pepper and add it to the pot in one layer. Cook, turning every few minutes to brown on all sides.
Remove the chicken to a plate and cover with foil. Turn the heat down to medium-low and add the rest of the oil to the pan.
Cook the onion and garlic about five minutes stirring often.
Stir in the tomato paste, Italian seasonings and red pepper flakes. Cook 2 minutes, stirring often.
Stir in all but 1 cup of the crushed tomatoes. Put the 1 cup tomatoes in a blender or food processor with the red peppers and puree until smooth. Add to the pot.
Add the chicken and ½ teaspoon salt to start and ¼ teaspoon black pepper.
Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and add more salt and pepper or seasonings to taste.
Stir in the heavy cream, Parmesan and basil. Bring back to a simmer and cook 5 minutes.
Serve over cooked pasta with a sprinkle of mozzarella.