Ingredients:
2 Tablespoons Olive Oil
4 Chicken Breasts With Skin And Bone
Salt And Freshly Ground Black Pepper To Taste
2 Garlic Cloves, Minced
1 Fresh Red Chili, Deseeded And Finely Chopped [Save Seeds for extra Spice]
1 Can Chopped Tomatoes
1 1/2 Tablespoons Tomato Paste
1 Cup Pitted Black Olives, Roughly Chopped
1 1/2 Tablespoons Capers, Rinsed And Drained
1 Tablespoon Fresh Chopped Basil
12 Ounces Dried Spinach Fettuccine
Information:
Serving Size 6
310 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
Begin by heating the oil in a large skillet. Wipe the chicken dry with a paper towel, season them with salt and pepper. Add them to the hot oil and cook over medium heat until they are golden brown on both sides. This will take about 5-6 minutes. Transfer the chicken to a plate and add the garlic and chili to the pan and cook briefly for about 30 seconds. Add the tomatoes, tomato paste, olives, capers, chopped basil, and some seasoning. Stir everything well, bring to a gentle simmer, then return the chicken breast to the pan, skin side up, pushing them well down into the sauce and basting a little over the top. Now simmer for 40 to 50 minutes, uncovered, until the chicken has cooked through and the sauce has reduced and thickened. While the chicken is cooking, Bring a large pot of salted water to a boil over high heat. Just before the chicken is done, add the fettuccine and cook until its nice and tender. Quickly drain the pasta. Serve the chicken with the sauce spooned over and garnish with some fresh springs of basil.
