Ingredients
- 4 chicken breast halves with skin and bones
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 4 garlic cloves, chopped
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red pepper
- 1 28-ounce can diced tomatoes in juice
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 pound spaghetti, freshly cooked
Directions
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over; sauté 3 minutes. Transfer chicken to plate. Add bell pepper and next 4 ingredients to skillet; stir 2 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over. Bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 4 minutes per side. Arrange spaghetti on large platter; top with chicken and sauce.
