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Chicken Pepperoni

Source of Recipe


Mimi's Personal Recipes






List of Ingredients



• 1/2 lb. penne pasta
  
• 6 oz. stick pepperoni*
  
• 1/3 c. flour
  
• 1/2 tsp. salt
  
• 1/4 tsp. freshly ground pepper
  
• 1/2 tsp. dried oregano (2 tsp. fresh)
  
• 1/2 tsp. crushed basil (2 tsp. fresh)
  
• 1/2 tsp. garlic powder
  
• 1/2 tsp. onion powder
  
• 1 lb. boneless, skinless chicken breast
  
• Olive oil (optional)*
  
• 16 oz. tomato sauce
  
• 6 oz. tomato paste
  
• 1/2 tsp. crushed red pepper (or to taste)
  
• 1/2 c. water
  






Instructions



1. Cook pasta according to package directions.
   
   
2. Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside.
   
   
3. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
   
   
4. Cut chicken into bite-sized chunks. Dredge the chicken pieces in seasoned flour until coated. Shake off excess flour and brown in rendered pepperoni fat (and olive oil, if needed), until the chicken is almost cooked. Remove from pan and set aside.
   
   
5. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 c. water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5-7 minutes or until heated through.
   
   
6. Serve over bed of pasta. Serves 4.
   
   






Final Comments


*To cut back on cholesterol, use low-fat pepperoni and olive oil to make up for the missing rendered fat.

Be sure not to overcook the chicken.