Spicy Chicken With Wagon Wheels And Peppers
|Chicken broth||3 Cup (48 tbs) (Low Sodium/Regular)|
|Water||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Hot pepper sauce||3 Drop|
|Red pepper flakes||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Sweet potatoes||2 Large (Or 3 Medium Sized Ones)|
|Pasta||1⁄2 Pound (Wagon Wheel)|
|Green bell pepper||1 Large|
|Boneless skinless chicken breast||1⁄2 Pound|
|Grated parmesan cheese||3 Tablespoon|
1 In a large skillet, combine the chicken broth, water, garlic, hot pepper sauce, red pepper flakes and black pepper, and bring to a boil over medium-high heat.
2 Meanwhile, peel the sweet potatoes and cut into 1/4-inch dice.
3 When the broth has come to a boil, add the sweet potatoes and pasta. Stir and return the liquid to a boil. Reduce the heat to medium-low, cover and simmer until the pasta is al dente, about 7 minutes.
4 Meanwhile, cut the bell pepper into thin strips. Cut the chicken across the grain into 1/4-inch-wide strips.
5 Return the mixture in the skillet to a boil over medium-high heat. Stir in the bell pepper and chicken. Let the mixture return to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes.
6 Stir in the Parmesan and serve.