Arrabiata means angry and this hot spicy sauce is great meatless or with shrimp instead of chicken. Usually served with penne pasta.
4 boneless skinless chicken breast, dried with paper towel, cut in thirds
2x 28 oz can diced tomatoes
1 sm can tomato paste
5 lg cloves garlic crushed
1/4 cup chopped fresh basil
1/4 cup chopped flat leaf parsley
1/2 cup red wine
Fresh ground pepper
2 tbs olive oil
2 tbs brown sugar
2 tsp crushed red chili pepper
1 medium onion chopped
1 green pepper chopped
In large Dutch oven, heat oil on medium high, brown salted and peppered chicken pieces on both sides. Remove from pan.
Add more oil fry onion, green pepper until tender, add chopped garlic and fry one minute longer.
Add wine, sugar, chili pepper, and tomato paste. Combine well. Stir in two cans tomatoes, salt pepper, parsley and basil. Bring to boil, add chicken to pot and simmer until chicken is cooked through. Serves 4.