Cherry Pepper Chicken

Spicy- but not too spicy! Chicken over Pasta

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

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.