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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Pepper Chicken Pasta Recipe

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This recipe for Cherry Pepper Chicken Pasta is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fettuccini, fresh if possible
1 pound skinless, boneless chicken breast halves
4 to 6 red or orange cherry peppers
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon minced fresh garlic
1/2 red onion chopped
1 cup mushrooms cubed (portabella, shiitake, cremini, or oyster)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh tarragon
1/4 cup shaved Parmesan cheese

Optional:
2 spicy Italian sausages, remove skin
Directions:
Directions:
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Cut cherry peppers in quarters and remove seeds. Use 4 peppers for mild or up to 6 to increase the spiceyness
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cherry peppers to pan; sauté 4 minutes or until chicken is browned. Remove mixture from pan.

If adding sausage, brown sausage in the large skillet until half way cooked, about 4 minutes.

Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken and peppers to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in pasta; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We originally found a variation of this recipe at "Down by the Bay" in Larchmont. If you enjoy spicy pasta this one is the best!

 

 

 

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