Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 pound linguine
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, red pepper flakes, oregano, basil, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
5. Add crushed tomatoes, chicken broth, and white wine to the skillet. Bring to a simmer and cook for 10-15 minutes until the sauce has thickened and the chicken is cooked through.
6. Serve the chicken fra diavolo over the linguine. Garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium-high heat
- Sauce: simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 8g
- Carbohydrates: 84g
- Protein: 45g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Dry white wine can be substituted with chicken broth or vegetable broth.
Variations:
- Shrimp can be added to the skillet with the chicken for a seafood twist.
- Crushed red pepper flakes can be adjusted to taste for a milder or spicier sauce.
Tips and tricks:
- To save time, use pre-cut chicken breast strips.
- For a smoother sauce, use an immersion blender to puree the crushed tomatoes before adding to the skillet.
Storage instructions:
- Store leftover chicken fra diavolo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken fra diavolo in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken fra diavolo in a large serving dish with the linguine arranged around the edges.
Garnishes:
- Fresh parsley, chopped
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken fra diavolo is an Italian-American dish that originated in New York City in the early 20th century.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the chicken fra diavolo with a glass of dry white wine.
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Region: Italian