Description
This Chicken Fra Diavolo Pasta features tender chicken in a spicy tomato sauce over orecchiette, making it a delightful and hearty dish for any occasion. Perfect for a quick dinner or cozy gatherings!
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 medium onion (chopped)
- 6 cloves garlic (minced)
- 3/4 cup dry white wine
- 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes
- 1 teaspoon crushed red pepper flakes (or to taste)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 16 ounces DeLallo Orecchiette Pasta
- 2 cups shredded cooked/rotisserie chicken
- 1–2 tablespoons chopped fresh parsley
- 1 handful fresh basil (chopped or torn)
- Pepper (to taste)
- Freshly grated parmesan cheese (to taste)
Instructions
- Heat olive oil in a Dutch oven over medium heat; add onion and sauté until golden.
- Stir in garlic and cook until fragrant; avoid browning.
- Add dry white wine and simmer until reduced by half.
- Combine crushed tomatoes and seasonings; simmer for 10 minutes.
- Cook orecchiette pasta in salted boiling water until al dente; reserve pasta water before draining.
- Stir in shredded chicken to the sauce and warm through.
- Add chopped parsley and basil; adjust seasoning as needed.
- Toss drained pasta with the sauce, adding reserved pasta water as necessary.
- Serve with grated parmesan cheese on top.
Notes
Using rotisserie chicken saves time and adds flavor.
Substitute different pasta shapes if preferred; adjust cooking time if necessary.
Fresh herbs can elevate the flavor, so consider using them generously.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg