Firecracker Pepper & Chicken Pasta
INGREDIENTS
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 15
  • 1/2 box Bow tie pasta (farfalle)
  • 1 tablespoon Extra virgin olive oil
  • 12 ounce Chicken breasts boneless and skinless; cut into bite size pieces
  • 1 medium onion; diced
  • 3 cloves Fresh garlic, peeled; minced
  • 2 cups Roma Tomatoes; diced
  • 1 cup Red bell pepper; diced
  • 2 Green chili; finely chopped
  • 1 Serrano chiles; finely chopped
  • 1/4 cup Fresh parsley; finely chopped
  • 2 tablespoon Fresh basil; chopped
  • 1/2 tablespoon Red pepper flakes
  • 1 1/2 teaspoons Red wine vinegar
  • 1/4 teaspoon Kosher Salt
  • 3/4 teaspoon Ground black pepper
  • 1/4 cup Parmesan cheese; shredded or grated
DIRECTIONS
  1. 1. Cook pasta according to package directions; drain.
  2. 2. Heat oil in large saucepan over medium heat. Add onion and cook 4-5 minutes, stirring occasionally.
  3. 3. Add garlic and chili (s) and cook about 2-3 minutes, stirring occasionally.
  4. 4. Add chicken and cook about 5 to 6 minutes or until chicken is cooked through, stirring occasionally.
  5. 5. Stir in tomatoes and bell pepper, and let simmer, stirring occasionally, 5-6 minutes.
  6. 6. Stir in parsley, basil, crushed red pepper, vinegar, salt and pepper.
  7. 7. Add pasta and toss to coat. Serve immediately topped with cheese.
RECIPE BACKSTORY
A simple, spicy, chicken and pasta dish.