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Chicken Tenders with Peperonata Sauce

November 11, 2015

Kevin enjoys blessing others with his meals. He made this for our youth pastor and his wife who recently had a precious baby girl. This couple has an amazing testimony as well. Mayra gave birth to twins in June. Baby Liam went on to be with Jesus just a few hours after his birth. Their faith in knowing that they will be reunited in heaven with Liam is what has sustained them and has enabled them to find joy in their precious Emma. What a beautiful testimony of what faith is all about. May the Lord bless this family as they continue to love Him and serve Him each and every day. Thank you, Kickstarter Backers, for supporting this meal for such a sweet couple! This is Kevin’s version of “Chicken Tenders with Peperonata Sauce” from Cuisine at Home, December 2015 edition.
2 Red Bell peppers or 1 Red and 1 Yellow
Angel Hair Pasta
3 lbs chicken tenders seasoned with salt, pepper, and McCormick’s Southwest Sweet ‘n Smokey Salt Free seasoning
2 tbsp all-purpose flour
4 tbsp olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 c. low-sodium chicken broth
4 tbsp red wine vinegar
1 tsp sugar
Broil bell peppers until blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel, seed, and dice peppers. Dust tenders with flour. Heat 2 tbsp oil in a large cast-iron skillet over medium high. Cook tenders until golden brown per side. Transfer to baking sheet; keep warm in oven. Heat remaining 2 tbsp oil in skillet over medium-high. Add onion and cook until translucent. Add garlic and cook until gragrant. Stir in tomatoes, broth, vinegar, sugar, and bell peppers. Bring sauce to a boil, then reduce heat and simmer 5 minutes. Season sauce with salt and pepper flakes as desired. Cook angel hair pasta. Place a serving of pasta on each plate. Ladle sauce over pasta. Place 3 chicken strips on top. Serve with French bread.
IMG_5773 abimael and mayra

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