While I planning a meal for after church on Sunday, my eye spotted a jar of pepperoncini peppers hiding in the back of the pantry. I had bought them to make Italian Beef Sandwiches, but decided they would be great in a pasta dish. I decided to go with a very light broth, as opposed to the cream sauces I often make for pasta. The piquant taste of the pepper added spice and flavor.
Here’s what you’ll need:
- 1 box bowtie pasta or other shape
- boneless chicken breasts or tenders – 1 lb.
- seasoned salt, homemade or store-bought
- olive oil for sautéing
- 1 onion, chopped
- 1-2 cloves garlic, minced or crushed
- 1 green pepper, chopped
- 1 can Fire Roasted diced tomatoes or regular diced tomatoes, undrained
- 1/2 cup sliced pepperoncini peppers
- 1 cup chicken broth
- salt and pepper to taste
- 1 cup mozzarella cheese
Cook the pasta according to the directions on the box. Sprinkle the chicken with seasoned salt and grill outdoors.
In a skillet, heat the oil and sauté the onion and garlic until tender. Add the green pepper and cook until tender-crisp. Stir in the other ingredients, except the cheese. Bring to a boil, then turn down the heat and let simmer for a few minutes while the pasta and chicken finish cooking. Stir the sauce together with the finished pasta. Serve with the grilled chicken and top with cheese.
Makes about 8-10 servings.