Otterly Delicious Pasta
1 box Campanelle
6 small or 4 large chicken thighs
1/2 cup sangria (or other red wine/orange juice mix)
6 pieces sun-dried tomatoes with rosemary, diced up (or plain sun-dried tomatoes and a pinch of rosemary)
9-10 olives - pitted and chopped
1/4 package frozen pepper onion mix (or 3 peppers and 1 medium onion, sliced)
hot pepper flakes to taste
3 TBS garlic, minced
small splash balsamic vinegar
1 tsp cornstarch
1/4 C cold water
Partially brown thighs in oil, deglaze with sangria
Add pepper onion mix, olives, sun dried tomatoes and small amount of hot pepper flakes.
Bring to boil, then simmer for 30 minutes
Add another dose of hot pepper flakes, splash of balsamic vinegar, and salt & pepper to taste
Bring to full boil.
Mix cornstarch and water to a slurry, and pour slowly into pt, mixing constantly until broth thickens.
Serve over capanelles, with a sprinkle of fresh parsley or chives for color.