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  • Heat oven to 450 degrees F. Place chicken pieces in a lightly greased lidded casserole (or large open casserole dish); roast uncovered at 450 degrees F for 15 minutes.

  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook 5 minutes, stirring occasionally. Add tomatoes, wine, salt, pepper and red pepper flakes, breaking up tomatoes with a wooden spoon. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in parsley, mint, oregano and thyme.

  • Pour sauce over chicken. Cover and reduce heat to 350 degrees F. Bake for an additional 25 minutes or until internal temperature registers 170 degrees F. on an instant-read thermometer.

  • Serve chicken and sauce over cooked pasta. Garnish with grated Romano cheese.

Nutrition Facts

475 calories; 10 g total fat; 123 mg cholesterol; 508 mg sodium. 44 g carbohydrates; 49 g protein;


1 Ratings
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  • 4 star values: 1
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