Price per serving for two: $ 2.78You will need to buy chicken breasts, boneless and skinless. If you don't have in your pantry stock, green pepper and onion, canned diced tomatoes (1 med. can), tomato paste (one small can) along with fresh made or boxed penne pasta, then you better get to the market. Take a large stock pot and fill with water and a few pinches of salt. Once the boil rolls, add your pasta and stir. Meanwhile, in a covered skillet, on med heat saute chopped green pepper and onion in 4-5 tbs of olive oil until the edges get nicely browned. Once browned, remove from the skillet and set aside. Now, on the same heat add to the skillet, another 3 tbs of olive oil and the same of coconut oil along with your spices: red pepper flakes, garlic powder, sea salt, black pepper and dried herb seasonings * rosemary, mint and oregano - fresh ground is best. Turn up the heat and when the oils and spices start to spit, add your diced chicken breast meat.
Brown the meat til you see it getting white, yet remaining juicy. Reintroduce your green pepper and onion, stir and reduce heat. Open your diced tomatoes and tomato paste and continue to stir. Take from the frig your heavy cream and add 1/4 cup and continue stirring. Turn off the heat and cover.
The pasta should be tender and ready to drain. Once you do that, pour the pasta back into the stock pot and add your spicy chicken sauce and stir. Now, you are ready to pour this mixture onto a large platter. Make sure you have plenty of grated parmesan on the table.
Everyone to the table ~ tutti a tavola!