Prep 20 mins
Cook 5 mins
Spicy- but not too spicy! Chicken over Pasta
- 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
- 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.
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
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.
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.