Chicken Spaghetti Diablo Recipes

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

Steps:

• 1. Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.
• 2. In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)
• 3. Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and scallions.

Steps:

• In a large skillet, saute onions, garlic and mushrooms in butter over medium heat.
• Stir in salt, peppers, and spaghetti sauce and bring to a boil.
• Add cooked pasta and chicken to sauce. Combine well.
• Pour mixture in a greased 2-quart casserole dish. Top casserole with cheeses.
• Bake, uncovered for 20-30 minutes at 350 degrees.

Steps:

• In large skillet, heat oil.
• Add chicken and red pepper and saute for 5 minutes until chicken is tender.
• Add mushrooms and saute for 3 additional minutes.
• Add garlic, beef stock and cook for 3-5 minutes.
• Add apple juice, tomatoes, banana peppers, and parsley.
• Salt/pepper to taste.
• Simmer low and uncovered until juices reduce and thicken.
• You may also thicken the liquid with cornstarch or arrowroot powder.

Steps:

• PREPARE SAUCE:.
• Take a large skillet and add a 2-count of olive oil over medium heat.
• Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
• Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.
• Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
• Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. (It is important to cook it down so there won't be a watery pool beneath the pasta.).
• PREPARE PASTA:.
• Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
• Cook the fettuccini al dente.
• Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.
• (If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)
• Season with salt and freshly ground black pepper.
• Garnish with basil leaves and some shaved salata ricotta.

Steps:

• Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
• Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
• Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

Steps:

• Cook pasta until almost fully cooked (al dente), drain, and set aside.
• While the pasta is cooking:.
• In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
• Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
• Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
• Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
• Add the wine to the skillet and deglaze.
• Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
• Stir in the parsley and basil. Season with more salt, to taste.
• Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.

Steps:

• Melt margarine
• Add mutstard, honey and curry powder.
• Mix around to a nice consistency (add more mustard, honey or curry per preference).
• Place chicken in the mixture.
• Cook on 350 for 1 hour (less time for cutlets)
• Baste the chicken every 20 minutes.