I remember we had some peppers in the fridge and I wanted to use them before they spoiled. While driving home i thought, why not cook them up with some chicken and plum tomatoes then throw in some fettuccine to make a dinner.

A little EVO in the skillet, burner on med-hi add the chicken and peeled tomatoes (Do you score an X in the end of the tomato and toss them into boiling water until the skin curls? Works great for peelin.) along with a little garlic, salt, pepper and any other spices you think will complement the dish. I used a Cajun blackening on the chicken before tossing it in the skillet. Let the chicken cook and tomatoes reduce (I drain some of the liquid off after 15 – 20 min) before adding the sliced peppers. I wish I had some green peppers for color, but I always use what is in the cupboard and fridge.

I cooked the fettuccine for about 8 of the suggested 10-12 min then threw it on the skillet on top of everything, cover and simmer for another 10 min or until the fettuccine is done to your liking

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