Sweet 'N' Hot Chicken and Peppers
As published in Taste of the South magazine, Spring 2006. Recipe reprinted with permission.
INGREDIENTS:
2 tablespoons vegetable oil4 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
DIRECTIONS:
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
