Chicken Arrabbiata

Chicken Arrabbiata 

1 shallot, minced
1 Tbs. Kerrygold butter or olive oil
2 lbs. boneless, skinless chicken breasts, cut into strips
sea salt and pepper
1 14 oz. can Muir Glen Organics diced tomatoes
1/4 cup tomato paste
1/2 – 1 tsp. red pepper flakes
1/2 tsp. fresh ground cinnamon
1 Tbs. balsamic vinegar
1/4 cup fresh basil

 

In a large skillet, over medium heat, sauté the shallot until golden brown in melted butter or heated oil. 
Add the chicken strips, season with salt and pepper, and sear to perfection. Remove the chicken and set aside.
In the same large skillet, add the diced tomatoes to the shallots and any remaining “fat.” 
Add more if you feel it to be necessary. Stir in tomato paste, keeping the pan at medium heat. 
Reduce for about 3-5 minutes. Return the chicken to the mixture and add red pepper flakes. Allow the sauce to continue to thicken, stirring occasionally. 

Add additional salt and pepper (if you really like it jazzy, like me), cinnamon, vinegar, and fresh basil.