Perfectly Poached Chicken Marinara Over Ziti

I am an Italian girl at my very core and pasta sauce has always been one of those things I was particular about. I am not a fan of sweet sauces. I like my sauce slightly on the spicier side and I've made it a million different ways. This particular sauce is a family favorite. Most people would put ground beef in their pasta sauce, but this recipe poaches the chicken right in the sauce. The chicken cooks p-e-r-f-e-c-t-l-y and comes out tender and delicious.

Perfectly Poached Chicken Marinara Over Ziti

• 2 tablespoons olive oil
• 1 green bell pepper diced
• 1 onion diced
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 tablespoon minced garlic
• 8 "dashes" red hot
• 1 12oz can crushed tomatoes
• 1 12oz can diced tomatoes
• 2 tablespoons fresh parsley
• 2 good size chicken breasts sliced

Heat the olive oil in your sauce pot over medium-high heat. Add the onion, peppers, italian seasoning, crushed red pepper flakes, salt & pepper. Cook the peppers and onions about 3-4 minutes. Add the garlic and cook an additional 2 minutes.

Add the crushed & diced tomatoes to the pot and stir to combine. Add the parsley and red hot to the sauce. One "dash" equals one shake of the bottle. Adjust the amount depending on how spicy you like your sauce. If you follow this recipe it will be mild at best. It certainly isn't "hot" and won't burn your mouth.

Slice the two chicken breasts into strips

Add the chicken directly to the sauce and cook over medium heat for a minimum of 40-45 minutes.

Serve this over your favorite pasta. I decided to serve it over ziti tonight, but this works with just about any pasta you want. I've had it with spaghetti many times and it works just fine!