Alex is really, really good at coming up with flavors. In the kitchen, I usually do the cooking, the actual hands on cooking, while he’s usually the one to come up with the actual dish. He also does the dishes. 🙂
We roasted up a red pepper the night before and were really excited to do something with it. We wanted to make some sort of red pepper sauce but knew we wouldn’t have quite enough pepper to be able to make anything you’d traditionally see. Alex got thinking and decided to throw a bunch of things together to season up some chicken, and I blended up the peppers with a little bit of red wine vinegar and sautéed the mushrooms and just let him do his thing. We ended up with an extremely flavorful pasta with chicken, mushrooms and a spicy red pepper sauce. I definitely think this is going to be made again and again.
Spaghetti with Chicken and “Really Red Pepper” Sauce
yields two servings
For the sauce:
1 red pepper, roasted & sliced
2 T red wine vinegar
1 clove garlic, roughly chopped
salt, pepper & italian seasoning, to taste
1/4 cup water
For the chicken:
2 t tabasco
2 t red hot
2 T worcestershire sauce
3 T olive oil
1 chicken breast, sliced
4 oz. mushrooms, sliced
1/2 cup onion, diced
2 cloves garlic, minced
chili pepper flakes, italian seasoning, salt & pepper, to taste
Roughly 7 oz. cooked spaghetti
Heat oil, tabasco, red hot, worcestershire in large skillet over medium high heat. Season with chili pepper flakes, salt, pepper and italian seasoning. Add onions, garlic mushrooms and chicken and cook until chicken is cooked through and mushrooms have cooked down.
In a food processor, blend all of the ingredients for the roasted pepper sauce. Add the mixture to the skillet with the chicken and heat on low until fully incorporated. Serve over the cooked spaghetti with some crusty bread. For an extra kick (like this dish really needs it), use chili oil.