Challenge 6: Chicken Pasilla Pasta

This recipe has been a family favorite of ours for several years now. It is not too difficult to make, but really delivers in the flavor department. It is a versatile one, so feel free to mix it up according to your individual tastes. I hope you all enjoy it as much as I do! Have fun with it!


6oz fettuccine pasta (or other type)

2 Tbsp olive oil

4 boneless, skinless chicken breasts (cut into bite sized pieces) or 12 large prawns

3 cloves of garlic

1 chopped green bell pepper

1 chopped chili pepper (I like poblano/pasilla chilies for this)

2 large shallots (minced)

1/8 tsp red pepper flakes

1/4 cup chicken broth

1/4 cup white wine (Saturne works well)

2 cans diced or stewed tomatoes

Parmesan cheese to taste

salt and pepper to taste


Cook pasta al dente; drain and keep warm.

Meanwhile, heat oil in large skillet over medium-high heat until hot (but not burning). Add chicken (or shrimp if preferred) and cook until no longer pink. Transfer meat to bowl with slotted spoon, reserving the oil in the skillet.

Add garlic, shallots, green pepper, chili pepper, and pepper flakes to the reserved oil in the skillet. Cook until the peppers are tender. Add the wine and chicken broth then cook over high heat for one to two minutes, stirring occasionally. Stir in the tomatoes and let simmer about 10 minutes. Return the chicken to the pan and heat through. Season with salt and pepper or seasoned salt to taste.

Add the pasta to toss with the sauce. Add Parmesan cheese to taste.


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