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SPICY CHICKEN AND PASTA RECIPE




Ingredients:
4 skinless/boneless chicken breasts
2 cans (15 oz.) tomato sauce
1 red pepper
1/2 lb. mushrooms, sliced thick
1 onion, chopped
2 to 4 cloves of garlic, minced
1/2 cup red wine
1/2 cup cream
2 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 tsp. crushed red pepper
Salt & pepper, to taste
1 box pasta

Method:
Cut chicken into small bite size pieces. Wash and slice red
peppers into 1” strips. Slice mushrooms with stems. Heat a
skillet with olive oil and pan sear the chicken pieces. Remove
from skillet. Add olive oil as needed. Saute red peppers, and
mushrooms until tender, but not mushy. Remove from skillet.
Chop onion and saute in skillet until tender. Add tomato sauce,
seasonings and a 1/2 cup red wine. Bring sauce to a boil. Simmer
for 10 to 15 minutes. Return all ingredients to the pan and stir
thoroughly. Bring to a boil, then simmer for 15 to 20 minutes.
Add cream and bring to a slight boil. Let simmer for 5 more minutes.
The cream will thicken the sauce. Cook pasta as directed on the box.
Serve chicken over pasta, drizzle with sauce.


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