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Chicken Breast and Pasta Sauce from Dion Italiano
LOAVES AND DISHES20Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- extra-virgin olive oil (I use either Bertolli or Lupi)
- 2 onions (Medium, Diced)
- 3 cloves garlic (Finely Diced either from the bulb or minced)
- crushed garlic (I use Masterfoods)
- 1 tomato paste (x small jar Leggo’s)
- 2 mushrooms (x Tins of Whole, Any brand is fine, commonly called mushrooms in the USA)
- chili flakes (or sliced fresh Chilli)
- fresh oregano (or Dried)
- pitted kalamata olives (sliced in half, Optional)
- cooking salt
- pink salt
- ground black pepper
- smoked paprika (or Sweet)
- fresh basil (Torn)
- 500 grams bertolli (Bottles of, Provista Sugo Sauce, homemade sauce is best)
- 2 diced tomatoes (x tins, or 2 freshly chopped Grosse Lisse or Roma tomatoes)
- 12 cherry tomatoes (or grape, cut them in half)
- 2 kilograms chicken breasts
- 1 kg minced chicken (good quality, minced chicken)
- shaved Parmesan cheese (or Grated, or Pecorino, To sprinkle over your dish once completed, it’s up to you)
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