Chicken Diablo |
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| Ingredients: 6 oz. |
sliced chicken breast | ||
| 1 | diced roma tomato | ||
| 1/2 | roasted red pepper | ||
| 1 cup | Broccoli | ||
| 1/2 cup | sliced mushrooms | ||
| 2 cloves | fresh garlic shopped | ||
| 1/2 cup | sliced white onions or green onions | ||
| 2 oz. | Olive oil | ||
| 6 oz. | tomato juice | ||
| 1/2 tsp | cumin | ||
| 1/2 tsp | curry powder | ||
| 1/4 tsp | cayenne pepper | ||
| 3 oz. | burgundy or white wine | ||
| Preparation: Sauteed chicken, garlic onions, and spices in olive oil for about 2 min on high heat. Add rest of vegetables and sauteed for about 3 min add white wine or burgundy (be careful it may flame if the pan was hot) cook for 1-2 min until most of the alcohol evaporate. Add tom juice, cook for 2 min till the sauce thickens. Serve over hot pasta (linguini, spaghetti). Garnish with fresh chopped parsley and fresh Parmesan cheese. |
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| Salads | Soups | Pasta Dishes | Middle Eastern Dishes |