SERVES 4
TOTAL TIME: 45 minutes
You will need a 12-inch nonstick skillet for this recipe; do not substitute a smaller skillet here.
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3 |
tablespoons olive oil |
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1 |
pound boneless, skinless chicken breasts, trimmed and sliced thin (click here) |
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Salt and pepper |
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1 |
onion, halved and sliced ¼ inch thick |
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2 |
red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips |
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3 |
garlic cloves, minced |
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¼ |
cup jarred sliced hot cherry peppers, plus 2 tablespoons brine |
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¼ |
cup jarred sliced pepperoncini peppers, plus 2 tablespoons brine |
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2½ |
cups low-sodium chicken broth |
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2 |
cups water |
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2 |
teaspoons sugar |
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8 |
ounces (3 cups) fusilli |
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¼ |
cup minced fresh basil and/or parsley |
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Season chicken with salt and pepper and add to skillet in single layer. Cook without stirring until it begins to brown, about 2 minutes. Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover.
2. Add remaining 2 tablespoons oil, onion, and bell peppers to now-empty skillet and cook over medium-high heat until onion begins to soften, about 3 minutes. Stir in garlic, then cherry peppers and pepperoncini peppers and cook until fragrant, about 30 seconds.
3. Stir in broth, water, 1 tablespoon cherry pepper brine, 1 tablespoon pepperoncini pepper brine, sugar, ¼ teaspoon salt, and pasta. Cook at vigorous simmer, stirring often, until pasta is tender and sauce has thickened, about 15 minutes.
4. Stir in chicken with any accumulated juices and cook until warmed through, about 1 minute. Off heat, stir in basil and season with remaining pepper brines, salt, and pepper to taste. Serve.