Friday, June 13, 2008

Chicken Pepper Noodles

I was watching RR the other day and she made chicken riggies. It looked yummy enough for ME to actually eat for once. So, I made it tonight. I even purchased the peppers especially for this meal while at the commissary a few days ago and I have found a new favorite, cheaper pepper. It's flavor is amazing. I also used fire roasted tomatoes, and fire roasted pepper strips in the jar. It was delicious. There is just something yummy about fire roasted red peppers. It's my newest obsession lately. The Alfredo sauce makers have make fire roasted red pepper alfredo and NOTE-WORTHY to say the least. I have at least one jar on hand at all times.
Here is something to ponder. When you use a recipe, but change it to make it BETTER, when does it become yours? When is it okay to say, this is something I came across and developed into something better? Aww..I digress... here's the recipe.
P.S. It makes a LOT.



Chicken Riggies aka Chicken pepper noodles...doctored.
Salt
1 pound capanelle
Boneless, skinless chicken breast, 1 package (three breasts)
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
7 to 8 cloves garlic, grated or finely chopped, divided
2 largel cubanelle peppers, seeded, chopped
3 roasted red peppers
1 Jalepeno pepper, seeded, chopped
1 (28-ounce) can diced tomatoes
1/3 to 1/2 cup cream, eyeball it
1/2 cup grated Romano


Bring a pot of water to a boil for "riggies". Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta.

Chop all the chicken into bite size pieces. Season the chicken with salt and pepper( this was a little bland, so next time it'll have garlic, butter, and onion)

Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.

Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, 3 to 4 cloves of garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine.

Courtesy Rachael Ray, with some differences.....

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