Chicken Fra Diavolo with Angel-Hair Pasta

This fast take on the classic shrimp fra diavolo uses quick-cooking angel-hair pasta and adds frozen peas for variety. Boneless chicken breasts are a little more expensive than bone-in, skin-on varieties but considerably speed prep time; use boneless chicken thighs to trim costs even more. This is a fiery dish, so adjust the amount of crushed red pepper flakes to lessen the heat. Freeze leftover tomato paste for another use. Cost per serving: $6.

Staff Favorite, Quick

Chicken Fra Diavolo with Angel-Hair Pasta

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Servings

4 people

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Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1-2 teaspoons crushed red pepper flakes to taste
• 2 tablespoons plus 2 teaspoons olive oil
• 1 small yellow onion thinly sliced
• 4 large cloves garlic minced, divided
• 1 15-ounce can diced tomatoes in puree or juice
• 3 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 teaspoon dried ground rosemary
• 1 cup frozen peas thawed
• 8 ounces whole-grain angel-hair pasta
• 1/4 cup chopped fresh flat-leaf parsley
• 1/3-1/2 cup shaved Parmesan, Asiago, or other hard, sharp cheese

Ingredients 1 pound boneless, skinless chicken breasts 1/2 teaspoon salt 1 teaspoon ground black pepper 1-2 teaspoons crushed red pepper flakes to taste 2 tablespoons plus 2 teaspoons olive oil 1 small yellow onion thinly sliced 4 large cloves garlic minced, divided 1 15-ounce can diced tomatoes in puree or juice 3 tablespoons tomato paste 1/2 cup white wine 1/2 teaspoon dried ground rosemary 1 cup frozen peas thawed 8 ounces whole-grain angel-hair pasta 1/4 cup chopped fresh flat-leaf parsley 1/3-1/2 cup shaved Parmesan, Asiago, or other hard, sharp cheese

Servings 4 people Print Recipe

Instructions

1. Bring a large pot of water to boil. Keep warm.
2. Cut chicken into strips about 1½ inches long and ¾ inch wide; toss with salt, pepper, and red pepper flakes. Heat 1 tablespoon oil in a skillet over medium-high heat. Add half of the chicken; cook for 3–5 minutes, until lightly browned on all sides. Transfer to a plate and cover to keep warm. Repeat with remaining chicken.
3. Reduce heat to medium. Add 1 tablespoon oil, onion, and half of the garlic; cook for 1–2 minutes, stirring constantly. Add tomatoes with juices, tomato paste, wine, and rosemary. Return chicken to pan, and stir to mix. Reduce heat to simmer and cook, covered, for 5–10 minutes. Stir in remaining garlic and peas; cook for 5 minutes more, until peas are hot and chicken is cooked through.
4. .Meanwhile, cook pasta al dente in boiling water. Drain well, and toss with remaining 2 teaspoons olive oil. To serve, divide pasta among plates, spoon chicken and sauce over pasta, and sprinkle with parsley and cheese.

Recipe Notes

Nutrition Facts

Chicken Fra Diavolo with Angel-Hair Pasta

Amount Per Serving

Calories 547 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 72mg 24%

Sodium 436mg 18%

Total Carbohydrates 58g 19%

Dietary Fiber 9g 36%

Protein 41g 82%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 547 cal, 14g fat (9g mono, 2g poly, 3g sat), 72mg chol, 41g protein, 58g carb, 9g fiber, 436mg sodium