Serve with pasta.
2 tablespoons olive oil
1/Four cup diced pancetta
1/Four cup minced contemporary onion
2 crimson chili peppers, diced
Three garlic cloves, minced
28 ozcan of Italian complete cherry tomatoes (Cento model)
1/Four cup sliced inexperienced olives
1 tablespoon chopped contemporary oregano
1 half of teaspoons capers, chopped
1/Four teaspoon crushed crimson pepper
1/Four teaspoon salt
1 canned anchovy fillet, chopped
Three tablespoons olive oil
4 (4-ounce) skinless, boneless hen breast cutlets
Four slices provolone cheese
Salt and pepper
Make the sauce
Heat the oil in a big saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining substances. Bring to a simmer, and prepare dinner for 15 minutes or till sauce is barely thickened, stirring sometimes.
Cook the pasta al dente and drain.
For the hen
Coat the hen cutlets in flour, salt, and pepper. Shake off extra. Heat the oil in a big skillet and prepare dinner the cutlets about 2-Three minutes on both sides till golden. Top every cutlet with a slice of cheese and canopy the pan. Cook for a minute or two till the cheese melts.
Mix the cooked pasta with the sauce. Place an equal portion of pasta in 4 particular person pasta bowls. Top with the hen and serve.
Oven Roasted Zucchini
Two massive Zucchini sliced into 1/4″ thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to style
Three tablespoons Parmesan cheese
Preheat the oven to 375 levels F and line a baking sheet with foil. Coat the foil with olive oil cooking spray.
Place zucchini rounds in a bowl. Add oil and spices to the bowl and toss zucchini to coat.
Lay zucchini on the ready baking sheet in a single layer.
Bake for 10 minutes. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for five extra minutes.