Chicken, Chickpeas in Tomato Burgundy Sauce Over Pasta
4 boneless chicken breasts cut into chunks
2 -16 ounce cans or make fresh chick peas
2 1/2 pounds fresh plum tomatoes pureed in a blender
1 can tomato paste
1 empty can of tomato paste filled with Burgundy wine
pinch of sugar
salt and pepper to taste
cayenne pepper Optional
1 teaspoon each dried oregano, parsley (use 2 tablespoons fresh parsley if you have it, taste is much better)
1/4 olive oil
4 cloves crushed garlic
grating cheese or and mozzarella shredded
In a large 5 quart saucepan, add oil and sauté chicken pieces till brown on both sides. Add the garlic and cook in the same pan 1 more minute. Add the paste and wine. Add the tomatoes, herbs, spices and beans. I then add around 1 to 2 cups water or chicken broth and simmer on low for around 2 hours or till chicken is tender and falls apart.
Cook your favorite pasta to package instructions. Drain. Place the pasta in a plate. Top with the Chicken and Chickpea Sauce. Sprinkle with grating cheese or mozzarella. Garnish with more parsley.
+claudia lamascolo Author