Ingredients
- 2 whole chickens, cut into pieces (or bone-in thighs/drumsticks)
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 large onions, chopped
- 2 large green bell peppers, thinly sliced
- 1½ teaspoons minced garlic
- 4 cans (14.5 oz) diced tomatoes, drained (reserve juice)
- 1½ cups low-sodium chicken broth
- 3 tablespoons Italian seasoning
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon crushed red pepper flakes (optional)
- 2 (16 oz) packages spaghetti or preferred pasta
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Pat chicken dry and dredge in flour. Sear in butter in a Dutch oven over medium-high heat, 4–5 minutes per side. Remove and set aside.
- In the same pot, sauté onions and bell peppers over medium heat for 8 minutes. Add garlic and cook for 1 minute.
- Stir in drained tomatoes, chicken broth, Italian seasoning, salt, pepper, garlic salt, and red pepper flakes. Scrape the bottom to release any browned bits.
- Return chicken to the pot and add reserved tomato juice. Cover, reduce heat to low, and simmer 1½ to 2 hours, stirring occasionally.
- In the last 20 minutes, cook pasta until al dente and reserve 1 cup of pasta water.
- Adjust seasoning in the sauce if needed. Plate pasta, spoon sauce over, top with chicken, and garnish with herbs and Parmesan.
Notes
- Add cremini mushrooms for earthiness or olives and capers for brininess.
- For a creamy twist, stir in cream or coconut milk after cooking.
- Serve over polenta or mashed cauliflower for a low-carb option.
- Use a slow cooker after searing for set-it-and-forget-it ease.
- Reheat with broth to maintain sauce consistency and tenderness.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 portion with pasta
- Calories: 520
- Sugar: 7g
- Sodium: 870mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 120mg
