Spicy Chicken With Wagon Wheels And Peppers Recipe
Ingredients
| 3 cups low-sodium or regular chicken broth | ||
| Water | 1 Cup (16 tbs) | |
| 2 cloves garlic, minced or crushed through a press | ||
| Hot pepper sauce | 3 Drop | |
| Red pepper flakes | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 large or 3 medium sweet potatoes | ||
| 1/2 pound wagon wheel pasta | ||
| Green bell pepper | 1 Large | |
| Boneless chicken breast | 1/2 pound | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
1 In a large skillet, combine the chicken broth, water, garlic, hot pepper sauce, red pepper flakes and black pepper, and bring to a boil over medium-high heat.
2 Meanwhile, peel the sweet potatoes and cut into 1/4-inch dice.
3 When the broth has come to a boil, add the sweet potatoes and pasta. Stir and return the liquid to a boil. Reduce the heat to medium-low, cover and simmer until the pasta is al dente, about 7 minutes.
4 Meanwhile, cut the bell pepper into thin strips. Cut the chicken across the grain into 1/4-inch-wide strips.
5 Return the mixture in the skillet to a boil over medium-high heat. Stir in the bell pepper and chicken. Let the mixture return to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes.
6 Stir in the Parmesan and serve.
2 Meanwhile, peel the sweet potatoes and cut into 1/4-inch dice.
3 When the broth has come to a boil, add the sweet potatoes and pasta. Stir and return the liquid to a boil. Reduce the heat to medium-low, cover and simmer until the pasta is al dente, about 7 minutes.
4 Meanwhile, cut the bell pepper into thin strips. Cut the chicken across the grain into 1/4-inch-wide strips.
5 Return the mixture in the skillet to a boil over medium-high heat. Stir in the bell pepper and chicken. Let the mixture return to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes.
6 Stir in the Parmesan and serve.
Chef
