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Hot Pepper Chicken Recipe


6 boneless, skinless chicken breast halves

1 (8 ounce) can pesto pasta

1 (4 ounce) can crushed pepper

2 teaspoons dried oregano

5 teaspoons dried basil

1 large tomato, seeded and cut into 1/2 inch strips

1 onion, sliced

5 potatoes, peeled and cubed

1 medium head cabbage

2 quarts chicken broth

1/4 cup green onions (optional)

1/4 cup chopped fresh parsley


Cover chicken with aluminum foil. Fry 6 breasts in a large skillet over medium heat for about 8 minutes each side, or until no longer pink and juices run clear.

In a medium bowl, mix pesto pasta with crushed pepper and oregano. Place chicken in pasta and toss to coat.

Meanwhile, in a large skillet, combine tomato, onion, potatoes, cabbage, broth, green onions, parsley, and chicken. Cover skillet and heat over medium heat. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.