Chicken Linguine with Spicy Tomato Sauce
Cajun meets Italian in this spicy pasta dish."This recipe was simply amazing! It was easy to prepare and the taste was pleasantly surprising, as I've never used italian seasoning before, and improvised with BigOven's directions on making it by scratch. I really enjoyed the kick the jalapeno gave it, and can easily adapt the recipe to my family with delicate palates and still have a great tasting recipe!" - ElvenAssassin
Yield: 4 Ready in 45 minutes
59 people trying soon
|1/4 cupolive oil|
|1 wholefryer; cut into serving-size pieces|
|Salt and pepper; to taste|
|Cayenne pepper; to taste|
|4 large clovesgarlic; minced|
|1 largeonion; diced|
|1/2 green bell pepper; diced|
|3 green onions; sliced|
|1/2 largejalapeno pepper; finely chopped|
|15 ouncesTomato sauce|
|1 28-oz candiced tomatoes; undrained|
|6 ouncesTomato paste|
|1 tablespooncornstarch; diluted in 1/4 cup cold water|
|1 teaspoonItalian seasoning|
|1 teaspoonDried Oregano|
|1 teaspoonbay leaf; crushed|
|1 poundcooked linguine|
|parsley or cilantro; Garnish: fresh chopped|
Chicken Linguine with Spicy Tomato Sauce Preparation
In an 8-quart-capacity Dutch oven or saucepot over medium heat, saute chicken in oil for 20 minutes, seasoning with salt, pepper and cayenne pepper to taste. Remove chicken to a platter, and set aside.
Add garlic, onion, bell pepper, green onions and jalapeno pepper to oil remaining in the pot; saute 5 minutes. Add tomato sauce, diced tomatoes and tomato paste; stir in cornstarch mixture and simmer 10 minutes.
Return chicken and any accumulated juices to pot over low heat. Add 1/4 cup of liquid (water, red wine, or beer) to sauce. Add Italian seasoning, oregano and bay leaf. Cover and simmer 20 minutes. Serve over hot cooked linguine with garlic bread; garnish with parsley or cilantro sprigs.
Serves 4 to 6
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