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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Spicy- but not too spicy! Chicken over Pasta 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.
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