Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce)
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Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce). A simple but delicious chicken and pasta dish that you can make any day of the week or even to serve at a dinner party.
Originally published Jan 22, 2008.
Before I get any Italians riled up out there I know full well that this is not an authentic Americana Pasta Sauce recipe, which can be actually much simpler.
In fact this one's based upon a chain restaurant version that I first had many years ago.
I'm not a big fan of chain restaurants but I was obliged to go there with a group of co-workers and this looked like the most interesting thing on the menu.
To be honest, it wasn't bad. Still, as I always do, I set out to make it even better at home....and succeeded.
The smokiness of the bacon, the sweetness of the tomatoes & peppers, the slight saltiness of the capers and olives plus the added richness of the cream to the sauce all combine to make one delicious dish.
This one is in my personal favourite Top Ten pasta dishes. I love the smokiness of the bacon in the tomato herb sauce and the richness of a little added cream as well.
This recipe is as impressive enough for dinner guests but is so good you'll likely make it more often as a regular family supper. It certainly has made many, many appearances at our family dinner table.
NOTE
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
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Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce)
Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce) - a simple but delicious chicken and pasta dish that you can make any day of the week or even to serve at a dinner party.
Ingredients
- 6 boneless skinless chicken breasts
- 3 tablespoon Olive Oil
- 4-6 cloves garlic finely chopped
- 8 strips crisp cooked smoked bacon crumbled
- 2 19- ounce cans roma tomatoes I puree tomatoes in the food processor
- 2 tablespoon Brown Sugar
- 4 tablespoon Fresh Basil or Oregano, chopped or half that amount dried
- 1 large diced tomato
- 1 red pepper diced
- ½ cup kalamata olives pitted and chopped
- 1 ½ cups sliced mushrooms
- ½ teaspoon coarsely ground black pepper or to taste for seasoning
- 1 teaspoon salt or to taste for seasoning
- 1 teaspoon chill flakes or to taste
- 2 tablespoons capers roughly chopped
- ½ cup whipping cream
- ½ cup grated Parmesan Romano, or Asiago Cheese
- 1 to 1 ½ pounds fresh fettuccine
Instructions
- Flatten the chicken breasts to about a half inch thickness. Season both sides with salt and pepper
- Grill chicken breasts on the barbeque or pan fry them in the olive oil.
- Cook your chicken breasts in advance and slice or dice them and set aside. I have even cooked them the day before and used them cold out of the fridge.
- Add about 3 tablespoon olive oil to a large dutch oven over medium low heat.
- Next, add the garlic and cook for 1 minute.
- Add tomato sauce, brown sugar, fresh basil or oregano, bacon, peppers, tomato, olives, chilli flakes, salt and pepper to taste. I like lots of pepper in this recipe.
- Simmer this sauce, uncovered, for 20 minutes, add whipping cream and simmer for 5 minutes more.
- Add the chicken to the sauce, along with the capers and whipping cream and simmer for 5 more minutes, uncovered.
- Stir in the parmesan cheese and remove from heat.
- Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Serving Size
large servingAmount Per Serving Calories 826Saturated Fat 13gCholesterol 195mgSodium 1309mgCarbohydrates 70gFiber 5gSugar 11gProtein 46g
Very quick and easy. Lots of flavor without the work. If you like Italian, you will love this recipe.
I made this recipe when I first read it around this time last year and again last week. My family really enjoyed it. However, I have not tried to make the fresh fettuccine. I used "fresh bought" fettuccine!! Maybe I will try that recipe next time. Also, I simply diced a fresh red pepper instead of roasting red pepper. How do you prepare your red pepper? How long is it roasted?
I really enjoy reading your blog and check almost every day for a new recipe to try. There are several that I make regularly. Thank you.
I roast mine on the barbeque or under the broiler or on a stovetop or electric grill or even straight onto a gas burner if that's what you have. It's very simple. Just rotate the pepper on the heat source until it is basically black on the outside. Pop the roasted peppers onto a Ziploc plastic bag and let sit for 5 - 10 minutes then easily peel off the charred outside skin which the steam in the bag has released. The charring process imparts a wonderfully smokey flavour to the pepper.
This was excellent. Thank you.
Just cooked this for supper and it was absolutely delicious!! Thanks for sharing!!
whar are the capers for and when do you add them?
Perfect flavours ! Grazie milla ! Tornero !
Wonderful pasta dish for either turkey breast or chicken breasts and even thighs, even if the meat had already been roasted previously - just add near the end to heat through and flavours to meld as the recipe says. The neighbours also loved the dish. This dish could also be under Barry's category using leftovers. Thanks again for a five star recipe.
Thanks so much! Glad you enjoyed it.