Unbelievable Chicken Recipe.

Dang that looks great, but my fiancee won't even eat red bell peppers, much less the poblanos & such in that recipe...

Guess I'll just darn well have to make it myself!

 

HA! I'm gonna have to go it alone on this one!

 

Ah, I'm glad this subject came up.

Arrabbiatta style sauce and penne pasta is fantastic, as well.

Mezzetta is only brand I use for premade pasta sauce
http://www.mezzetta.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=mezzetta&Category_Code=nvb

Mezzetta arrabbiatta - this is what sold me on the brand's bistro sauces.
http://www.mezzetta.com/mm5/merchant.mvc?Screen=PROD&Store_Code=mezzetta&Product_Code=10700940&Category_Code=nvb

 

You know, the Geneva Convention does have laws about torturing us...

 

Mail order only?

 

Yes, it's that good.

No, darf, I get mine off the shelf, but "retail" price is about same, either way. Darn well worth it for any of the varieties, but that Arrabbiatta sings so well, it's the house favorite. As I found out last month, it's my folk's go-to brand as well.

I looked up in L.A.; Gelson's/Mayfair, along with Pavillions and Ralphs... and Mezzetta returns zero results.

While the bistro range of sauces has only been available since May of this year, Someone in that friggin' County has got to carry the brand.

In the meantime... *violates Geneva Convention*

Neener-neener-neener!

 

Thanks for the tip, my wife has it on the menu for tomorrow night. And the more I look at it, I'm thinking that recipe would go really well with Italian sausage instead of chicken too.

 

Made this last night.
Very good! I added more red pepper flake as I couldn't taste the slightest amount of 'angry'.

Also picked up a jar of that Mezzetta al'Arrabbiata sauce. Schnuck's chain of groceries has it on sale for $3.99 a jar this week.

 

Nuttin' but luv googleing up 'round here, Waxy!

As long as you're looking OTC, follow up the next meal with Cafe La Llave (green can).

 

+1, we made it last night too, I had the same reaction. But, still, with a good bottle of Chianti, some baked new potatoes and a spinach salad, it made one darn good meal. Thanks again, Uro.

 

Thanks Dean, I've printed it off.

All the best,
Andrew.

 

Bought a can! Probably crank it open tomorrow after I get home...

 

Here's something else to do with the leftovers. 1 pd or so hot Italian sausage, cut in 1/2" chunks, brown in a skillet, then take your leftover sauce from the chicken recipe, put that in the skillet with the sausage, add about a cup of Chianti or Sangiovese, simmer until the liquids are reduced by about half, basically until you have a nice thick spaghetti sauce texture. Serve over linguini. Had this last night, hoooo boy was it good.

 

That was lunch today. Very, very good.