This recipe can be prepared in 45 minutes or less.

Serves 4.

INGREDIENTS

  • 4chicken breast halves with skin and bones
  • 2tablespoons olive oil
  • 1large red bell pepper, diced
  • 4garlic cloves, chopped
  • 1teaspoon fennel seeds
  • 1teaspoon dried oregano
  • 1/2teaspoon dried crushed red pepper
  • 128-ounce can diced tomatoes in juice
  • 1/4cup tomato paste
  • 1/4cup dry red wine
  • 1tablespoon balsamic vinegar1pound 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.