Spicy Pepper Chicken Pasta Recipes

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

SPICY CHICKEN PEPPER PASTA

Steps:

• Heat oil in large fry pan on medium-high heat.
• Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
• Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
• Bring to boil.
• Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
• Meanwhile, bring a large pot of water to a boil.
• Add pasta and cook until tender.
• Stir half of the cheese into sauce; spoon over drained pasta.
• Top with the remaining cheese.
• Sprinkle with addiional red pepper flakes, if desired.

SPICY CHICKEN PASTA

Steps:

• In a mixing bowl, add chicken thigh, garlic powder, cayenne pepper, red pepper flakes, olive oil, and salt.
• Toss it until the spices coats the chicken well.
• Set aside for 20 minutes to get marinated.
• Meanwhile, cook pasta according to the package instructions.
• Drain and set aside.
• Place a skillet over the medium heat, add olive oil and the marinated chicken thigh.
• Cook by flipping occasionaly-for 12-14 minutes or until the center is thoroughly cooked.
• Transfer the chicken to a plate and cut into strips.
• Over medium heat, in the same pan add olive oil, jalapeno pepper, and chopped onion.
• Sauté until the onion turns translucent.
• Then add diced tomato along with the liquid, garlic powder, red pepper flakes, cayenne powder, chicken stock, ground cumin, and salt.
• Bring it to boil, and cook until the sauce thickens.
• Add cooked pasta and the chicken strips.
• And toss until the sauce coats each pasta well.
• And finally sprinkle chopped cilantro as garnishing. Enjoy!!

SPICY CHICKEN PEPPER PASTA

Steps:

• Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done.
• Add carrots, onions, bell peppers, tomatoes and crushed pepper; stir. Bring to boil; simmer on medium-low heat 8 to 10 min. or until vegetables are crisp-tender. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; spoon onto platter. Stir about half the cheese into sauce; spoon over pasta. Top with remaining cheese.

HARVEST PEPPER AND CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
• Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

SPICY PEPPER CHICKEN PASTA

Steps:

• If fresh chop fine a small amount of coriander & basil. If dry add coriander & basil into mortar & crush with pestle. If fresh put chopped herbs into mortar (If not keep herbs within mortar), regardless now add desired amount of black peppercorns & crush, now add some nuts to the mixture & crush.
• Chop up 1 red pepper, half the onion & the garlic cloves roughly and put in food processor. Now add the pasta sauce, a sensible amount of pesto, a generous amount of lime juice & the spice/nut mix within the mortar. Now process well & leave.
• Chop the other half of the onion very finely & also cut the chicken breasts into bite size cubes. Fry the onion in some olive oil until golden then add the chicken. After the chicken turns white add your desired amount of chilli powder then add a generous amount of lime juice to the wok/pan.
• Put the spaghetti on to boil while pan-frying the chicken, also finely chop the second red pepper and after a few minutes of the coated chicken being in the pan/wok add the chopped pepper.
• Wait a few more minutes then add a little more lime juice while continuing to stir on a medium/high heat. Put the sauce from the processor into a saucepan & heat gently.
• When chicken is almost cooked add a little more lime juice if necersary to insure moist, turn up heat on sauce to insure it is heated through properly.
• When chicken is cooked well, put aside, when sauce is hot put aside, when spaghetti is cooked put aside (this should all happen in close proximity) then mix all together in large bowl & serve immediatly with warm ciabatta (or similar) bread.