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Ingredients
- Pasta:
- 1/2 or more, red, orange, or yellow pepper - medium dice
- several slices sweet onion - medium dice
- lots of garlic - finely minced
- 2 cans petite diced with garlic & olive oil - drained, liquid reserved
- 1/3 c-ish red wine
- kosher salt
- coarse ground pepper
- olive oil - generous amount
- rosemary
- oregano
- basil
- italian parsley
- kalamata olives
- organic cappalini
- Chicken:
- 3 BS thighs
- fajita seasoning
- soy flour
- egg, or fake
- panko bread crumbs
- chopped onion
- coarsely minced garlic
- olive oil
- reserved juice from toms
Details
Servings 2
Preparation
Step 1
Pasta:
Saute onion and pepper in olive oil. Add garlic and continue to saute. Add salt and pepper.
Drain toms, reserve juices, separately. Add toms, and maybe more olive oil. Continue to saute.
Add wine and simmer. Add one portion of reserved tom juice - the smaller amount, if there is one.
Simmer for awhile. Eventually remove from heat.
When pasta is cooked, move sauce to hot burner, heat off, to reheat. Add olives, basil, and parsley. Add drained pasta.
Chicken:
Season with fajita seasoning. Dredge in flour, egg, panko.
Heat olive oil on medium high. Add chicken, onion, garlic. Brown on both sides, adding olive oil as needed.
Add remaining toms juice, cover, and simmer until well-browned, juices evaporated, and chicken done.
Cook pasta with olive oil and generous salt. When cooked, drain, and add to sauce.
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