Chicken and pepperoni pasta sauce

Yield: 4 Servings

Measure Ingredient
Chicken breast -- boneless,
Cut into b
88 grams Pepperoni -- also cut in
350 grams Tomato sauce
Shredded Mozzarella or
Parmesan cheese (opt)
Olive oil
2 xes 1/4 tsp crushed red pepper
2 xes 1/4 tsp oregano
3 teaspoons Garlic powder or cloves to
Onions -- diced, dried,

1. Put a small amount of olive oil in a frying skillet over med.-high heat. Add chicken and sprinkle first portions of pepper and oregano over the chicken.

2. When the chicken is almost done cooking, add the pepperoni. After pepperoni becomes hot, remove from heat and drain excess oil.

3. Replace skillet at low heat, add tomato sauce and remaining spices.

4. Serve hot over pasta, sprinkling shredded mozzarella over the sauce if desired.

Posted to EAT-L Digest - 17 Jun Date: Mon, 17 Jun 1996 23:49:32 -0400 From: Althea LeBlanc <TheaLater@...> Recipe By : Kevin Krom kromkm@...

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