I have never been particularly fond of pasta with chicken because I have always found it to be too bland in flavor and texture to work as a sauce for pasta. One day I was talking to my mother on the phone and told her of my dilemma. She suggested I do a basic braised chicken with tomatoes using just dark meat pieces, then remove the meat from the bone and continue cooking it in its juices until it became a sauce. I tried it, and with the addition of a little crushed red pepper came up with a very successful result.
© 1993 Giuliano Hazan. All rights reserved.