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To roast bell pepper preheat the broiler. Halve the pepper lengthwise and remove the seeds and ribs. Make several 1-inch slits around the edges in each pepper half. Place them, skin side up, on an aluminum foil-lined baking sheet. Press the pepper halves down with the palm of your hand to flatten. broil 4 inches from the heat until the skin is charred, about 10 minutes. Remove from the broiler, fold the foil tightly over the peppers, and let steam for 10 to 15 minutes. Unwrap the peppers and peel off the skin. A whole pepper can also be roasted over a gas flame by spearing it with a long-handled fork and turning as it becomes charred, or placed on a grill and turned with tongs as it chars. Proceed with steaming and peeling as directed.
In a large skillet over medium heat, warm the oil. Add the onions, mushrooms, and garlic and saute until tender, about 5 minutes. Add the chicken, tomatoes, bell pepper, parsley, capers, and seasonings. Reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Serve on the spaghetti and sprinkle with the cheese.
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