Chicken Fra Diavolo Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1/2 medium onion, chopped
03 -
6 cloves garlic, minced
04 -
3/4 cup dry white wine
05 -
1 (28 ounce) can DeLallo San Marzano Style Crushed Tomatoes
06 -
1 teaspoon crushed red pepper flakes
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon dried oregano
09 -
1 teaspoon salt
10 -
16 ounces DeLallo Orecchiette Pasta
11 -
2 cups shredded cooked/rotisserie chicken
12 -
1-2 tablespoons chopped fresh parsley
13 -
1 handful fresh basil, chopped or torn
14 -
Pepper, to taste
15 -
Freshly grated parmesan cheese, to taste
# Instructions:
01 -
Add the olive oil and onions to a Dutch oven or soup pot over medium heat and sauté for 5-7 minutes or until softened and lightly browned.
02 -
Stir in the garlic and cook for 1 minute.
03 -
Increase the heat to medium-high, then add in the wine and let it bubble until reduced by half.
04 -
Stir in the crushed tomatoes, red pepper flakes, Italian seasoning, oregano, and salt. Once it starts to bubble, cover the pot with the lid slightly open, reduce the heat, and simmer for 10 minutes.
05 -
Meanwhile, boil a generously salted pot of water for the pasta. Cook it al dente according to package directions.
06 -
Add the chicken to the sauce and let it warm through for a few minutes.
07 -
Stir the parsley and basil into the sauce.
08 -
Prior to draining the pasta, reserve about a cup of the hot pasta water. Drain the pasta and add it to the sauce, tossing well, and adding in some of the hot pasta water to thin the sauce if needed.
09 -
Season the sauce with some pepper and extra salt if needed. Serve with freshly grated parmesan cheese.