STRACCETTI DI POLLO ALLA DIAVOLA

Ingredients: 600 g chicken breast, thinly sliced 1 clove of garlic 1 glass of white wine 300 g cherry tomatoes Flour, as needed 1 sprig of rosemary 1/2 tablespoon of Naga Morich BIO Powder - N.11 (hot chili) 4 tablespoons of extra virgin olive oil Il Cavallino Salt, to taste Preparation:

1. Prepare the chicken strips: cut the chicken breast into strips and coat them with flour, ensuring they are well coated.
2. Prepare the sauce: in a large pan, sauté the garlic in two tablespoons of oil. Once golden, remove them and add the diced tomatoes. Cook for about 15 minutes, adjusting with salt and adding some rosemary needles to flavor and the Naga Morich powder.
3. While the sauce is cooking, in another pan, cook the chicken strips over high heat in the remaining oil, turning them often to prevent sticking. Deglaze with white wine and continue cooking until the chicken is well cooked.
4. Transfer the chicken strips to the pan with the tomato and chili sauce. Add the remaining rosemary and let it simmer over moderate heat for a couple of minutes.
5. When ready, transfer the chicken strips to individual plates and serve them hot.