AuthorChef Keith DarlingCategorychefs corner recipes
In a large skillet over medium-low heat, combine the sauce, water, garlic powder, red pepper flakes, sliced olives and capers. Heat until sauce bubbles. Turn heat to medium-low and simmer for 10 minutes.
Pat dry Nature's Filets and set aside.
In a large skillet over medium high heat, add olive oil and heat to hot. Add Nature's Filets and cook until light golden brown on both sides.
Remove pan from heat. Add 1/3 cup sauce and shake pan to coat Nature's Filets. Cover and hold warm.
Cook pasta according to package directions, drain well.
Stir chopped parsley into the sauce. Add pasta and toss to coat.
To serve, portion pasta in a shallow bowl or plate and top with Nature's Filet. Enjoy!
Ingredients
Directions
In a large skillet over medium-low heat, combine the sauce, water, garlic powder, red pepper flakes, sliced olives and capers. Heat until sauce bubbles. Turn heat to medium-low and simmer for 10 minutes.
Pat dry Nature's Filets and set aside.
In a large skillet over medium high heat, add olive oil and heat to hot. Add Nature's Filets and cook until light golden brown on both sides.
Remove pan from heat. Add 1/3 cup sauce and shake pan to coat Nature's Filets. Cover and hold warm.
Cook pasta according to package directions, drain well.
Stir chopped parsley into the sauce. Add pasta and toss to coat.
To serve, portion pasta in a shallow bowl or plate and top with Nature's Filet. Enjoy!
