Recipe by Mimi Hiller
If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.
Top Review by kmsfoodfreak
This is a great recipe. There is an Italian restaurant called Zio's in the state I live in and they have a dish there called "Pepperoni Chicken" and it is what inspired me to look for something similar on this site. It is basically the same thing, on Penne pasta, but with a few additions that I think make the dish much muuuch better, such as including onions and bell pepper.
I added a 15 oz can of diced tomatoes in addition to the tomato sauce and paste. I also sauteed a quarter yellow onion, half a red and half a green bell pepper in the pepperoni juices before sauteeing the chicken. I think the bell peppers made a huge positive difference to spruce up the dish. I also added some garlic powder, oregano and fresh basil to the sauce as it was simmering, not just to the flour mixture.
With this recipe as a starting point and the above additions, I ended up with almost the EXACT dish that I loved at the Italian restaurant. Thanks for posting!
- 1⁄2 lb pasta
- 1⁄2 whole pepperoni
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 1⁄2 teaspoon oregano, ground (or 2 teaspoons fresh)
- 1⁄2 teaspoon basil, crushed (or 2 teaspoons fresh)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 lb boneless skinless chicken breast
- to taste olive oil (optional)
- 16 ounces tomato sauce
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon red pepper flakes, crushed (or more, to taste)
Directions See How It's Made
- * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed 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 powder.
- Cut chicken in to 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.