Pepperoni Chicken
Author: Char
Ingredients:
1 pound chicken breast, raw, cut into bite size pieces
1/3 cup flour
1/2 teaspoon salt, Watkins Oregano, Basil, Garlic Powder and Onion Powder, each
1/4 teaspoon Watkins Pepper
1/2 cup pepperoni slices (sliced pepperoni cut into about 6-8 pieces-diced)
16 ounces tomato sauce (I used half prepared spaghetti sauce)
1 can tomato paste (6 ounce)
1/2 cup water
1/2 pound pasta
Watkins Italian style seasonings for sauce
olive oil
Optional: Shredded cheese, any style. I prefer using cheddar.
Directions:
In large skillet fry up the pepperoni to render out the fat.
Meanwhile, add seasonings to flour and dredge chicken pieces in flour.
Remove cooked pepperoni from pan and brown chicken pieces in the pepperoni oil, you may need to add olive oil if you run out of oil.
Remove chicken (perhaps sautee some fresh minced garlic a bit in any remaining oil) from pan and add in tomato sauce, tomato paste and water. I also added extra Italian seasonings, garlic powder, onion powder and a bit of sugar to cut the tang, and used some prepared sauce I had on hand. Add pepperoni and chicken back in and simmer 5-7 minutes to blend flavors.
I then poured the mixture into a baking dish and sprinkled with cheese and baked in a 350 degree oven just until the cheese was browned.
I used penne pasta and I think this also would be good with sauteed onions, green pepper, and mushrooms mixed in.
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