Click for Cookbook LOGIN
"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cherry Pepper Chicken Pasta Recipe

  Tried it? Rate this Recipe:
 

 

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!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

2415W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!