Spicy Chicken Pepper Pasta Recipes

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.

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.

Steps:

• Begin boiling water for pasta in a medium pot. Add pasta when water boils and cook according to box directions. Drain and set aside.
• After starting pasta, in a separate large pan or wok (NOT covered), heat 2 tbsp butter over high heat. Add garlic and the chopped pepper when the butter begins to bubble. Immediately add the chicken, fennel, and salt and pepper to taste. Saute for 1-2 minutes, stirring as needed. The high heat of the pan should rapidly cook the chicken. Add broccoli and mushrooms, saute another 3 minutes, reducing heat to medium/medium-high. Add wine and continue to stir fry for 5-10 minutes, until most of the liquid has evaporated. The chicken should be done at this point, and the broccoli fairly tender. Reduce heat to low. Add cream cheese and allow to slowly melt into the ingredients, stirring it in to create a smooth sauce. Add drained pasta, and stir to combine ingredients. Plate servings and top with feta cheese crumbles and red pepper flakes to taste. Enjoy!

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.

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.

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.