Recipe by rob
Spicy- but not too spicy! Chicken over Pasta
Top Review by Roxygirl in Colorado
Wonderful! This made a rich tasting sauce that had flavor, but wasn't too spicy for my teens. I doubled the recipe (but used about 3 tbs butter) and used diced/crushed tomatoes. After you add the wine and butter the sauce turns into a "gorgeous" dark glaze (reduction sauce) and the tomatoes and chicken finish it nicely. This was especially good with Parmesan cheese. Noe: this would be a superb marinara if you leave out the chicken, too. Post some more recipes, chef! Roxygirl
- 1 lb boneless chicken breast (cut in 1/2 inch wide strips)
- 4 garlic cloves (sliced)
- extra virgin olive oil
- 4 -5 hot cherry peppers (red & green)
- 1⁄4 cup butter
- 1 (28 ounce) can whole tomatoes (cut up)
- 1 large vidalia onion (large dice)
- 2 tablespoons red wine
- Tabasco sauce
- salt & pepper
- white rice or fettuccine
Directions See How It's Made
- Saute 2 cloves Garlic.
- Add chicken to pan, and brown. Remove chicken and set aside.
- Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
- Add the red wine.
- Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
- Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.