Total Time
Prep 20 mins
Cook 5 mins

Spicy- but not too spicy! Chicken over Pasta

Ingredients Nutrition


  1. Saute 2 cloves Garlic.
  2. Add chicken to pan, and brown. Remove chicken and set aside.
  3. 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
  4. Add the red wine.
  5. 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.
  6. Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.


Most Helpful

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

Roxygirl in Colorado November 14, 2007

Made this chicken for dinner last night and really enjoyed it. I was looking to use up an abundance of cherry peppers from my garden and this recipe did the trick. My modifications were to substitute the Tabasco with a thai dragon pepper (also from my garden) and I used 28 oz of fresh tomatoes from my garden versus canned. We served the chicken over fusili, which was the only kind of pasta I had left and it worked really well. As Roxygirl stated, topping the dish with parm was really good. Thanks for posting--we would make this dish again.

Dr. Jenny September 06, 2008

Helloooo Cherry Peppers!!! This was GOOD and SPICY!! We just finished eating it for dinner. I also reduced the butter to 2 tbsp. I don't know if I used the right peppers or not, but I think I did. Regardless, DH LOOOVED it. We found ourselves a keeper.

MrsMM December 13, 2006

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