The Pioneer Woman Tasty Kitchen
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Tongue Tinglin’ Spicy Chicken Pasta

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Level: Easy

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Description

Veggies and chicken in a spicy sauce with your choice of pasta.

Ingredients

  • 8 Tablespoons Butter, Divided
  • 1 whole Green Bell Pepper, Diced
  • 1 whole Red Bell Pepper, Diced
  • 1 whole Yellow Bell Pepper, Diced
  • 1 whole Jalapeno, Minced, Seeds Removed
  • 1 whole Small Onion, Diced
  • 1 clove Garlic, Minced
  • 4 whole Chicken Breast, Skinless, Boneless, Cut In Cubes
  • 4 teaspoons Olive Oil
  • 1-¾ cup Chicken Broth
  • 4 whole Roma Tomatoes, Diced
  • 12 whole Mushrooms, Sliced
  • ¾ teaspoons Black Pepper
  • ½ teaspoons Salt
  • ¾ teaspoons Cayenne Pepper
  • ¾ teaspoons Paprika
  • ¾ teaspoons Thyme
  • 12 ounces, weight Pasta Of Choice (I Prefer Fettuccine Noodles)
  • 1 cup Parmesan Cheese, Grated

Preparation

In a large skillet, saute peppers, onion, jalapeno, and garlic in half of the butter over medium to medium-high heat for about 10 minutes. Cook cubed chicken in a separate skillet with the olive oil over medium-high heat for 8-10 minutes, or until juices run clear. Add cooked chicken to the skillet with the veggies, along with the chicken broth and half of the remaining butter. Add all remaining ingredients, except pasta, cheese, and the last of the butter.

Cook pasta according to package directions. Stir and simmer the veggies and chicken for 10-12 minutes or until pasta is done. Drain the pasta and toss with the remaining butter. Add pasta to the skillet with the veggies and chicken and toss to coat. Top with Parmesan cheese when serving.

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