Oh lovely readers do I have a treat for you. My wonderful, naturally-talented-in-the-kitchen husband cooked this dish for our family and I asked, begged him to do a guest post. So without further ado, here is my husband, Matthew Fiorello:
Rumor has it Great Grandma Fiorello in Benevento, Italy was one of the most popular cooks in the village. This signature recipe was also her most basic: sautéed sliced chicken breast, pasta and fresh tomato sauce. Sounds easy enough and for the most part it is. However, there’s a secret, slightly unorthodox step in the cooking process that makes each of the flavors literally burst in your mouth. So if you’re willing to give this a shot once or twice, I guarantee you, this pasta dish will become one of the biggest hits in your house. Find out how after the jump…
Neapolitan Chicken Gravy With Pasta & Fresh Tomato Sauce
Fresh Tomato Sauce:
6 large tomatoes cored, seeded and chopped
3 garlic cloves, minced
dried oregano – about 1 teaspoon
1 tablespoon butter
Salt and pepper to taste
Drizzle olive oil into a sauté pan and heat over medium, add the tomatoes salt and pepper and garlic. Cook for a few minutes until soft and juicy (start the chicken right now). Drain the juices into a bowl. Continue to simmer and add the butter, season with salt and pepper and fresh basil. Allow to simmer while the rest of the meal is cooking.
2 boneless skinless chicken breasts cut into 1 inch cubes
salt and pepper
fresh Italian parsly
Drizzle olive oil into skillet and heat over medium. Season chicken on all sides with salt, pepper and dried oregano. (start a pot of water for the pasta) Brown the chicken, then add the juice from the tomatoes and cook until chicken is done. When the chicken is done add fresh basil and parsley as garnish.
Drain the pasta, do not rinse (the sauce will not stick to your pasta if you since it!). Place a serving of pasta into a bowl and top with fresh tomato sauce and place chicken on one side. Cover with the gravy from the chicken skillet. Add some parmesan and chow down!
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