I walked over to the Citerella down my block to buy a few ingredients for this recipe. Since they didn’t have any of the jarred cherry peppers available, I decided to experiment with some fresh Jalepano out of curiosity if it could act as a substitution. I’m 99% positive that they might’ve had the wrong labels on the bins at the store, because the pepper was insanely strong. I ate a tiny nibble of the pepper and my usual tolerance of spicy foods completely diminished. My mouth wouldn’t stop burning and I felt sick for a good 5-10 minutes. My family was laughing the entire time. I forgot to wash my hands and when I touched my face later, the oils from the pepper burned parts of my skin.
Long story short, I’m not sure if my taste buds were ‘tasting’ right when I ate the meal. But, i’m pretty sure that it was as delicious as my family said it was. (we obv didn’t end up using the peppers as a garnish after all). I was able to try some leftovers the next day, and I loved it.
One thing that I love more about cooking than baking is that there is more room for experimentation. I love to add my own herbs, spices, and sometimes slightly alter the ingredient quantities just for the sake of having even more fun cooking (don’t worry, I never include any of the crazy changes on my posted recipes). ENJOY!!
12 ounces gluten free curly pasta ^(I LOVE Trader Joe’s Organic Brown Rice Quinoa Fusilli Pasta)
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
1 onion, sliced
2 bell peppers (1 green, 1 orange), sliced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand. ^Feel free to add a little of the squeezed out tomato juice.
4 cups shredded rotisserie chicken (skin removed)
1/2 cup chopped fresh basil, plus more for topping
2 jarred hot cherry peppers, stemmed and chopped
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Save 1/2 cup of the previously used cooking water for later, then drain.
2. Meanwhile, heat the olive oil in a *large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds.
3. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes.
4. Add the tomatoes and cook until softened, about 7 minutes.
5. Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes.
6. Drizzle each serving with olive oil and top with basil and the cherry peppers.
*Make sure that the pot or pan is very large, I had to transfer pots halfway through.
Original non-gluten free recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/rigatoni-with-chicken-and-bell-peppers.html?oc=linkback