Yum! What a tasty Italian dish! Both my hubs and I really enjoyed this. I've always been a fan of Ellen's arrabbiata sauce (also on this site), but this is equally as good - if not better! I wasn't sure about the addition of chicken, but to my surprise, it didn't get soggy as I thought it would (which is the reason I was skeptical about adding it to begin with...). The key to keeping your chicken crisp is browning it REALLY well and when adding the cut pieces to your sauce, only simmering for 10 minutes as directed (any longer, it will get mushy). Served with rosemary foccacia and our favorite white wine, this was a FANTASTIC meal. Now I want to visit the Canarsie section of Brooklyn for the real deal! :-)
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Yum! What a tasty Italian dish! Both my hubs and I really enjoyed this. I've always been a fan...