Pepperoncini Pasta with Grilled Chicken

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.