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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you love lots & lots of spice in your life you will love this main dish! It has a very spicy flavor with a hint of sweetness... And even better as a leftover! Ingredients:
3 tablespoons extra virgin olive oil, divided |
10 chicken tenderloins |
salt and pepper to taste |
1 (26 ounce) jar spaghetti sauce with mushrooms |
1 (14.5 ounce) can italian diced tomatoes, undrained |
1 red bell pepper, diced |
1 (15 ounce) can whole kernel corn, drained |
1 (10 ounce) can whole black olives, drained |
1/4 cup canned jalapeno pepper slices, undrained |
1 1/2 teaspoons garlic powder |
1 teaspoon onion powder |
1 teaspoon ground black pepper |
1 (16 ounce) package angel hair pasta |
1 tablespoon butter |
Directions:
1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. Set aside, and keep warm.
2. In a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. Bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. Place chicken in the pot. Reduce heat to low, cover, and simmer 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook 2 to 4 minutes, until al dente. Drain, transfer to a bowl, and toss with remaining olive oil and butter. Spoon the sauce over the pasta to serve.
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