Chicken Pepperoni Recipe
Recipes for Everyday Cooking
1/2 pound of your favorite pasta
1/2 stick pepperoni*
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground oregano (or 2 teaspoons fresh)
1/2 teaspoon crushed basil (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breast
olive oil (optional)
16 ounce tomato sauce
1 six-ounce can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)
* Can use quartered low-fat pepperoni slices without sacrificing the taste. Will
need to use olive oil to make up for the missing rendered fat, I did save
considerably on cholesterol.
Cook pasta according to package directions.
Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing
the fat from it to render out. Remove from pan and set aside.
Season flour with salt, pepper, oregano, basil, garlic powder and onion
Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour
until coated. Shake off excess flour and brown in the rendered pepperoni fat
(and olive oil, if needed) until the chicken is almost cooked. Remove from pan
and set aside.
Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water
together in pan until smooth. Return chicken and pepperoni to pan. Bring to
simmer and cook, stirring, for 5 to 7 minutes.
Serve over a bed of pasta.
AUTHOR: Lori A
That's My Home
Razzle Dazzle Recipes