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Chicken Skillitini

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Makes: 4 servings adjust
Sauce can be made ahead of time and frozen for future use.



  • 1 Fresh Bay Leaf
  • 14 teaspoon Crushed Red Pepper Flakes
  • 12 teaspoon Fennel Seed

Step 1

Sauce: Grind bay leaf finely in an electric spice or coffee mill; add chile flakes and fennel seeds to grinder and PULSE a few times until they are broken up but not powdered,


  • 14 cup Olive Oil
  • 12 cup Onion, minced
  • 14 cup Celery, minced
  • 14 cup Carrots, minced
  • 2 tablespoons Minced Garlic
  • 12 cup Dry White Wine

Step 2

In a medium saucepan over medium heat, heat olive oil until it shimmers. Add onion, celery, and carrot. Cook, stirring, for 2 minutes* Add garlic and stir 10 seconds. Add wine and boil 1 minute.


  • 1 can Tomato Sauce, 28 oz can
  • 14 cup Water
  • 1 tablespoon Dried Basil
  • 12 teaspoon Black Pepper
  • 2 teaspoons Kosher Salt

Step 3

Add tomato sauce. Rinse tomato sauce can with the water and add liquid to saucepan. Add all spices and seasonings. Simmer, covered, 10 minutes.


  • 1 box Spaghetti
  • 1 Onion, sliced
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 3 Boneless Skinless Chicken Breasts, in strips

Step 4

While noodles are boiling, coat skillet with oil on medium heat. Insert onion, bell pepper and chicken. Cook until chicken is no longer pink and onions are caramelized (brown). Drain noodles and add to pan. Pan fry noodles for 1-2 minutes. Poor sauce into the pan. Ready when sauce warms.
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