Chicken Sauce Piquant

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 16 ounces fettuccine pasta
• 1/4 cup unsalted butter
• 1/4 cup extra virgin olive oil
• 1 onion (chopped)
• 5 garlic cloves (minced)
• 1 green pepper, skinned, seeded, chopped (roasted or charred)
• 2 (12 ounce) cans tomatoes, whole and peeled (drained, seeded & chopped at varying sizes)
• 2 tablespoons fresh basil (finely chopped)
• 2 teaspoons fresh parsley (roughly chopped)
• 1 teaspoon fresh oregano (finely chopped)
• 1 teaspoon granulated sugar
• kosher salt
• crushed red pepper flakes
• tony chachere's seasoning or other cajun seasoning or creole seasoning
• fresh ground black pepper
• 1/4 cup wine
• freshly shredded parmesan cheese (recommended) (optional)
• 3 boneless skinless chicken breasts
• mccormick 1-step jambalaya chicken seasoning (or similar)
• 2 tablespoons vegetable oil

Recipe

• 1 drain tomatoes, reserve the juice. seed the tomatoes completely and chop into various sizes. set aside.
• 2 roast bell pepper over open flame until fully charred. there will be some smoke. this can be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. after charred, run under running water and rub off as much charred skin as possible. remove the seeds and interior membrane, and dice the pepper. set aside.
• 3 in a very large skillet or saut√© pan, melt 1/2 stick of unsalted butter over medium high heat. add 1/4 cup of extra virgin olive oil. when the butter is melted, add onion and a pinch of kosher salt. reduce heat to medium. sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. add green bell pepper and another pinch of kosher salt. after a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
• 4 after 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. add another 1/4 tomato juice and simmer until reduced. add 1/4 cup wine and deglaze (scrape) the bottom of the skillet.
• 5 while the sauce is simmering, in another non-stick pan, heat 2 tbsp of vegetable oil. season the chicken breasts liberally with jambalaya seasoning. blacken chicken for about 5 minutes per side (or until fully cooked). remove chicken from pan and allow to rest 10 minutes.
• 6 after the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 tsp of sugar. after reduction, add the remaining tomato juice and tony chachere's seasoning to taste. reduce heat to low.
• 7 in a large pot, bring enough water for the fettucine to a boil. add salt to the water (this is the only chance you have to season your pasta, take advantage!).
• 8 slice chicken into strips and add to sauce. remove from heat.
• 9 drain fettucine in a collander, do not rinse. after fully drained and noodles to sauce and toss to coat.
• 10 sprinkle parmesan cheese to top. serve with garlic bread, or crusty french bread. enjoy.