Cherry Pepper Chicken

Submitted by rob8676

"Spicy- but not too spicy! Chicken over Pasta"

 

• Ready In: 25mins
• Ingredients: 11
• 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.

Reviews

[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

 

[Dr. Jenny]

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.

 

[MrsMM]

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.

 

[Kat's Mom]

Oh my gosh... this is absolutely wonderful! I started with some pre-cooked chicken and added some sliced baby portabello mushrooms and reduced the butter to 2 TBL. This is my new favorite pasta dish. Thanks so much for sharing. ***Note - made this again last night but with shrimp, crab and scallops instead of chicken. Was not disappointed - heavenly!