Sweet 'N' Hot Chicken and Peppers from Taste of the South    2   tablespoons vegetable oil  4   boneless skinless chicken breasts, cut into strips  1/2 teaspoon ground black pepper  1 (12-ounce) jar Mt. Olive Sweet 'N' Hot Salad  Peppers,  drained, reserving juice  1/4 cup chopped pimento  1/2 cup sour cream  8 ounces vermicelli, cooked according to package    instructions   In a large skillet, heat vegetable oil over medium-high heat on stovetop. Add chicken, season with black pepper and saute' until chicken is brown. Add salad peppers, pimento, and 1/2 cup reserved juice; cook until heated through. Stir in sour cream. Served over cooked pasta.   Yield: 4 to 6 servings Cook: 15 minutes   As published in Taste of the South magazine, Spring 2006. Recipe reprinted with permission. Back to Recipe List Top