I'm feeling Italian this week. Maybe because I'm moving to FLORENCE?! This baby was whipped up last week for myself and my family - harsh critics when it comes to Italian food. We don't have a drop of Italian blood, but boy does my mom cook like we're fresh off the boat. Is that offensive? Whatever.
This recipe had given me a hard time before, and I finally nailed a stovetop version! I was trying to make it in the slow cooker before, but this one turned out way better. I'll get around to the slow cooker version eventually... but for now, this one is shot up to being a family favorite! Ciao!
Prep time: 40 minutes Cook time: 1 hour Total time: 1 hour, 40 minutes
Yield: 4 servings
- Prep all veggies and the chicken as indicated in the ingredients list.
- Dredge the chicken pieces in the arrowroot starch. Heat oil over medium heat in a large, deep pan on the stove and add chicken pieces and 2 crushed cloves of garlic. Cook until chicken is white all the way through, flipping it every few minutes so it's even and cutting into a thick piece to check if it's done.
- Remove chicken from the pan and add other 2 garlic cloves, onion, mushrooms, and green bell pepper to cook in chicken juice/leftover oil until onions become translucent.
- Add in tomato paste, julienned tomatoes, chicken slices, and seasonings to the pan with the cooked veggies. Stir thoroughly to combine, and allow to sit for 30 minutes - 1 hour to marry the flavors. Stir occasionally to keep things even and lower heat to medium-low so that the sauce does not burn. It should just be slightly bubbling over this level of heat.
- Prepare noodles of choice, and serve the hot sauce over them! This goes great with a side of Cheesy Garlic Rolls, too. :)
2 lbs chicken breast, cut into large pieces
1/2 cup arrowroot starch
1 15-oz can whole tomatoes, drained & julienned
2 6-oz cans of tomato paste
1 4-oz can sliced mushrooms, drained
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 handful fresh basil leaves
4 cloves garlic
1 tsp sea salt
1 tsp black pepper
1 tsp dried oregano
1/4 cup olive oil
1 cup chicken bone broth; homemade or Pacific brand