Name: Chicken Pepperoni
Ingredients: 1/2 lb Your favorite pasta; 1/2 Stick pepperoni*; 1/3 c Flour; 1/2 ts Salt; 1/4 ts Freshly ground pepper; 1/2 ts Ground oregano; (or 2 teaspoons fresh); 1/2 ts Crushed basil; (or 2 teaspoons fresh); 1/2 ts Garlic powder; 1/2 ts Onion powder; 1 lb Boneless; skinless chicken breast; Olive oil; (optional); 16 oz Tomato sauce; 6 oz Tomato paste; 1/2 ts Crushed red pepper flakes; (or more, to taste)

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1/2	lb	Your favorite pasta
1/2		Stick pepperoni*
1/3	c	Flour
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1/2	ts	Ground oregano; (or 2 teaspoons fresh)
1/2	ts	Crushed basil; (or 2 teaspoons fresh)
1/2	ts	Garlic powder
1/2	ts	Onion powder
1	lb	Boneless; skinless chicken breast
		Olive oil; (optional)
16	oz	Tomato sauce
6	oz	Tomato paste
1/2	ts	Crushed red pepper flakes; (or more, to taste)

INSTRUCTIONS

* 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 into 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.
Serves 4.
Posted to bbq-digest by vev-bbq@michvhf.com on Apr 29, 1998

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