dried oregano or 2 teaspoons fresh oregano
1/2 teaspoon dried basil or 2 teaspoons
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
boneless, skinless chicken breasts
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon crushed red pepper flakes (or
more, to taste)
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Cook pasta according to package directions.
Chop pepperoni into 1/4-inch cubes.
Cook in frying pan over medium heat, Remove from pan and set aside.
Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
Cut chicken into bite-size 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.