Moms Chicken Sketti
- 1 pound Whole Wheat Spaghetti
- 1/2 Tablespoons Olive Oil
- 2 whole Chicken Breasts, Diced Into Bite-sized Pieces
- 1/4 teaspoons Pepper
- 1/4 teaspoons Salt
- 1/2 Tablespoons Olive Oil
- 1/2 whole Yellow Onion, Diced
- 4 ounces, weight Pancetta, Cut Thick And Diced Into Pieces
- 8 ounces, weight Baby Bella Mushrooms, Sliced
- 4 cloves Garlic, Minced
- 1 cup Dry Sherry
- 28 ounces, weight Can Diced Tomatoes
- 1 Tablespoon Dried Italian Seasoning
- 18 teaspoons Cayenne Pepper
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/2 cups Fresh Grated Parmesan
- Heat a large pot of water to a boil and cook noodles to al dente (according to package instructions for al dente).
- Drain and set aside.
- Heat a non stick skillet with 1/2 tablespoon of olive oil over medium heat.
- Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute until chicken is cooked through, stirring so chicken cooks evenly.
- Should take about 5-10 minutes depending on how big your pieces are.
- While noodles are cooking make the sauce.
- Heat the other 1/2 tablespoon of olive oil over medium heat in a large pot or deep dish skillet.
- Add the onions, pancetta and mushrooms and cook 7-10 minutes, stirring so the onions dont burn.
- You want the pancetta to render its fat and the mushrooms to be soft.
- Drain any fat and oil from the pan and add the garlic, cook for only 30 seconds.
- Add the sherry, tomatoes, Italian seasoning, cayenne pepper, and other 1/4 teaspoon of salt and pepper (to taste), scraping up any brown bits from the bottom of the pan.
- Turn heat up to medium-high and let boil until 1/2 of the liquid has reduced.
- Remove from heat and add reserved chicken.
- Toss the drained pasta with the sauce and serve topped with the fresh grated parmesan.
olive oil, chicken breasts, pepper, salt, olive oil, yellow onion, bella mushrooms, garlic, sherry, tomatoes, italian seasoning, cayenne pepper, salt, pepper, parmesan
Taken from tastykitchen.com/recipes/main-courses/mome28099s-chicken-sketti/ (may not work)