Chicken Tenders with Pasta Peperonata

Ingredients:pasta peperonata
• 1 each red and yellow bell pepper
• 12 chicken tenders (1 1/2 lb.) seasoned with salt and black pepper
• 2 TB spoons all-purpose flour
• 4 TB spoons olive oil, divided
• 1/2 cup minced onion
• 1 TB spoon minced fresh garlic
• 1 can (14.5 oz.) crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 2 TB spoons red wine vinegar
• 1 tsp. sugar
• salt and red pepper flakes to taste

•  Preheat oven to 300 degrees F.
• Roast bell peppers over an open flame until blackened and blistered on all sides.
• Transfer peppers to a bowl, cover with plastic wrap, and let steam 10 minutes.
• Dust tenders with flour.
• Heat 2 TB spoons oil in a large skillet over medium- high.
• Cook tenders until golden brown, 2-3 minutes per side.
• Transfer tenders to a baking sheet; keep warm in oven.
• Heat remaining 2 TB spoons oil in same skillet over medium-high.
• Add onion and cook until translucent, 2 minutes.
• Add garlic and cook until fragrant, 30 seconds.
• Stir in tomatoes, broth, vinegar, sugar, and bell peppers.
• Bring sauce to a boil, then reduce heat and simmer 5 minutes.
• Season sauce with salt and pepper flakes.
• Serve tenders with sauce.

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