Fettuccine Con Pollo Alla Romana

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest.
  • Cut the peppers into strips.
  • Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides.
  • Mix the tomato paste with the stock and add to chicken along with the wine.
  • Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste.
  • Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once.
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