Best Chicken Spaghetti Diablo Recipes

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CREAMY CHICKEN FRA DIAVOLO



Creamy Chicken Fra Diavolo image

Provided by Dana at ThisSillyGirlsLife.com

Time 25m

Number Of Ingredients 8

1 pound Barilla® Organic Pasta Penne
24 oz Barilla® Pasta Sauce in Marinara
1 teaspoon red pepper flakes
2 Cups rotisserie chicken (shredded)
6 oz roasted red peppers (sliced thin)
1/2 oz fresh basil (torn)
4 oz ricotta cheese
pepper to taste

Steps:

  • Cook pasta to directions on the back of the packaging.
  • While pasta is cooking, assemble your ingredients and start the sauce. In a large sautee pan over medium heat, add the sauce and pepper flakes. Stir to combine, add in the chicken and peppers and stir to combine after each addition.
  • Let simmer until pasta is done, drain pasta and place directly into the pan. Stir to combine to make sure all the pasta is coated in the sauce.
  • Place dollops of the ricotta on the pasta and tear the fresh basil directly on top. Add pepper to taste, serve and enjoy!

DIABLO SAUCE WITH PASTA



Diablo Sauce with Pasta image

This sauce rocks and is so easy and versitile. It came from a restaurant that my husband and I loved and when we moved I talked the chef into giving me the list of ingredients so I could recreate it at home! The original recipe is made with fish, but I love it with shrimp. You will make it again and again!

Provided by Jill4man

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

10 ounces chicken broth
3 -4 ounces marinara sauce (or meatless spaghetti sauce)
3 -4 ounces real butter
3 -4 ounces white wine (or white cooking wine)
3 tablespoons flour
2 -3 cloves diced garlic
crushed red pepper flakes (to taste)
salt (to taste)
pepper (to taste)
1 package sliced mushrooms
10 ounces pasta (I like to use linguine or maybe penne)
lightly pan fried chicken breasts (I like mine pounded out a little thin so they cook more even and quicker) or fish (I've used sole, red snapper, and tilapia...they were all good)

Steps:

  • Prepare pasta as directed.
  • Lightly pan fry your shrimp, chicken, or fish in olive oil.
  • Sometimes I lightly bread my chicken, sometimes I don't.
  • Mix flour into marinara so that it blends well in the sacue and doesn't get lumpy.
  • Now, combine all ingredients except mushrooms in a large skillet over medium heat.
  • Stir and bring to simmer for about 3-5 minutes.
  • Add mushrooms and continue to simmer for about 5-8 more minutes or until desired consistancy.
  • This sauce is not overly thick so don't add too much flour.
  • If preparing with sauteed shrimp I add that for just a minute before pouring over pasta or if I'm serving with chicken or fish I just lay either over a small bed of pasta and cover with sauce and maybe a sprinkle of parmesean cheese.
  • Enjoy!

Nutrition Facts : Calories 498.6, Fat 19.5, SaturatedFat 11.4, Cholesterol 46.2, Sodium 490.1, Carbohydrate 62.6, Fiber 3.1, Sugar 4.6, Protein 12.2

CHICKEN DIABLO



Chicken Diablo image

DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.

Provided by Monica in PA

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
1 1/2 lbs chicken breasts, cut into 1 inch pieces
3 red bell peppers, sliced
8 -10 fresh mushrooms, sliced
4 cloves garlic, minced
2 cups beef stock
1 cup apple juice
1/2 cup crushed tomatoes or 1/2 cup tomato sauce
2 -3 banana peppers, cut into rings
3 tablespoons fresh parsley or 3 teaspoons dried parsley
salt and black pepper

Steps:

  • In large skillet, heat oil.
  • Add chicken and red pepper and saute for 5 minutes until chicken is tender.
  • Add mushrooms and saute for 3 additional minutes.
  • Add garlic, beef stock and cook for 3-5 minutes.
  • Add apple juice, tomatoes, banana peppers, and parsley.
  • Salt/pepper to taste.
  • Simmer low and uncovered until juices reduce and thicken.
  • You may also thicken the liquid with cornstarch or arrowroot powder.

Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 6.6, Cholesterol 109, Sodium 580.1, Carbohydrate 18.3, Fiber 3.6, Sugar 12.8, Protein 39.8

CHICKEN DIABLO



Chicken Diablo image

This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too.

Provided by Deanna Passero Suppes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 9

½ cup hot pepper sauce
1 cup reduced fat sour cream
½ cup ketchup
¼ cup honey
¼ teaspoon paprika
¼ teaspoon cumin
8 skinless, boneless chicken breast halves
¼ cup vegetable oil
2 cloves garlic, minced

Steps:

  • In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
  • Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
  • Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 612.2 mg, Sugar 12.4 g

CAPO'S CHICKEN DIABLO



Capo's Chicken Diablo image

This was published in our newspaper and described as being a signature dish for the Capo's restaurant.

Provided by Princess Pea

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or 1/4 cup white wine
1/4 teaspoon nutmeg (to taste)
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup pecans, chopped
1/4 cup Dijon mustard
1/3 cup fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a small skillet, add the oil.
  • Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
  • Set aside to cool.
  • In a bowl, combine cream cheese, thyme, garlic salt and oregano.
  • Add mushrooms and stir to combine.
  • Pound out each chicken breast until flat.
  • Spread with equal parts of the mushroom filling.
  • Roll the chicken and place seam side down in a baking pan.
  • Bake for 15 minutes.
  • Meanwhile, mix the sugar, pecans, mustard and parsley.
  • Spread on top of the chicken.
  • Bake an additional 10 to 15 minutes or until cooked through.

Nutrition Facts : Calories 481.3, Fat 30.5, SaturatedFat 12.4, Cholesterol 138, Sodium 504.9, Carbohydrate 19.9, Fiber 1.8, Sugar 16.1, Protein 30.6

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

PASTA DIABLO (SIMILAR TO CARLOS O'KELLY'S)



Pasta Diablo (similar to Carlos O'kelly's) image

Pasta Diablo is my favorite dish from Carlos O'kelly's and since they closed down in town here I had to get in the kitchen and figure out how to make it. This is my version.

Provided by Melissa Turner

Categories     Chicken

Time 1h25m

Number Of Ingredients 14

3 c fajita chicken meat, diced
6 Tbsp butter
1/2 c diced onion
1/4 c diced green pepper
4 clove garlic minced
2 tsp garlic powder
2 tsp chicken base
2 c heavy cream
1/2 c sour cream
3-4 chipotle peppers in adobo sauce
1 box tri color rotini pasta
2 c monterey jack cheese, shredded
1/2 c scallions (greens only)
1 fresh tomato, diced

Steps:

  • 1. Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.
  • 2. In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)
  • 3. Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and scallions.

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