Fra Diavolo Sauce Recipe Recipe For Chicken

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POLLO FRA DIAVOLO



Pollo Fra Diavolo image

Make and share this Pollo Fra Diavolo recipe from Food.com.

Provided by kymgerberich

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs chicken, cup up
4 tablespoons olive oil
2 garlic cloves, sliced
2 medium onions, chopped
2 cups Italian tomatoes, whole, with juice
1 cup dry white wine
4 tablespoons parsley, chopped
ground pepper
1/4 teaspoon dried red pepper

Steps:

  • Preheat the oven to 350 degrees. Heat the oil in a large skillet and brown the chicken pieces on all sides for about 15 minutes. Remove the chicken to a large casserole.
  • In the same oil saute the garlic and onions until golden, then stir in the tomatoes, white wine, chopped parsley, salt, and a little black and red pepper. Simmer over low heat for about 10 minutes, then pour over the chicken in the casserole. Now cover and place the casserole in the oven for 1 hour.
  • While the chicken cooks, prepare whatever pasta you desire and serve with the chicken peices and sauce poured over.

Nutrition Facts : Calories 656.1, Fat 44.9, SaturatedFat 10.8, Cholesterol 155.2, Sodium 156.7, Carbohydrate 11.4, Fiber 2, Sugar 5.3, Protein 40

CHICKEN FRA DIAVOLO



Chicken Fra Diavolo image

This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)

Provided by PickyEater

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces penne pasta
1 medium onion, sliced
2 tablespoons olive oil, plus 1 to 2 tablespoons
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes (more or less to increase or reduce the spiciness)
1 lb boneless chicken, cut into bite size pieces
1 teaspoon salt, plus additional as needed
1 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon dried oregano leaves
3 tablespoons fresh Italian parsley, chopped
3 tablespoons fresh basil leaves, chopped

Steps:

  • Cook pasta until almost fully cooked (al dente), drain, and set aside.
  • While the pasta is cooking:.
  • In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
  • Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
  • Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
  • Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
  • Add the wine to the skillet and deglaze.
  • Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
  • Stir in the parsley and basil. Season with more salt, to taste.
  • Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.

Nutrition Facts : Calories 590.7, Fat 25.3, SaturatedFat 6, Cholesterol 85.1, Sodium 674.1, Carbohydrate 54.5, Fiber 8.2, Sugar 4.6, Protein 26.9

CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY



Calamari Fra Diavolo Over Linguine Recipe by Tasty image

In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!

Provided by Betsy Carter

Categories     Dinner

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
½ medium yellow onion, finely diced
1 ½ teaspoons kosher salt, divided, plus more as needed
3 garlic cloves, minced
1 tablespoon dried oregano
1 ½ teaspoons red pepper flakes, plus more for garnish
¼ cup tomato paste
½ cup full bodied red wine, such as Cabernet Sauvignon
½ cup clam juice, or chicken broth
1 can whole peeled tomato, drained
1 lb calamari rings and tentacles, cleaned
¾ lb dried linguine
2 tablespoons lemon
½ cup fresh italian parsley, roughly chopped, divided

Steps:

  • Bring a large pot of well-salted water to a boil of medium-high heat.
  • While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
  • Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
  • Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
  • When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
  • Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
  • Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
  • Enjoy!

Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams

TORRISI'S CHICKEN FRA DIAVOLO



Torrisi's Chicken Fra Diavolo image

Provided by Frank Bruni

Categories     dinner, main course

Time 1h15m

Yield Makes 4 servings

Number Of Ingredients 20

10 dried guajillo chilies, stemmed, seeded and deveined
3 garlic cloves
Olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Sriracha hot sauce
1/2 teaspoon chili flakes
Salt
Sugar
1 slice stale white bread, grated on box grater
1 tablespoon butter
1 garlic clove, smashed
Pinch dried thyme
1 chicken about 3 1/2 pounds, quartered
Salt
freshly ground pepper
1 cup plain yogurt
Olive oil
Fresh lemon juice
1 head frisée, chopped
1/2 head Treviso radicchio, sliced

Steps:

  • Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
  • Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
  • Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
  • Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 34 grams, Carbohydrate 26 grams, Fat 53 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1107 milligrams, Sugar 15 grams, TransFat 0 grams

FRA DIAVOLO SAUCE WITH PASTA



Fra Diavolo Sauce With Pasta image

This sauce includes shrimp and scallops, best served with linguine pasta.

Provided by MARBALET

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 8

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Steps:

  • In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g

FRA DIAVOLO SAUCE WITH LINGUINE



Fra Diavolo Sauce with Linguine image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories     Seafood     Shellfish     Mussels

Time 1h

Yield 8

Number Of Ingredients 12

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Steps:

  • Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
  • Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g

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