As published in Taste of the South magazine, Spring 2006. Recipe reprinted with permission.
Sweet ‘N Hot Chicken & Peppers
Ingredients
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken breasts, cut into strips
- ½ teaspoon ground black pepper
- 1 12 oz. jar Mt. Olive Sweet 'N' Hot Salad Peppers, drained, reserving juice
- ¼ cup chopped pimento
- ½ cup sour cream
- 8 oz. vermicelli, cooked according to package instructions
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 ½ cup reserved juice.
- Cook until heated through.
- Stir in sour cream.
- Serve over cooked pasta.
- Recipe Type : Main Dishes
- Ingredient : Mt. Olive Sweet 'N Hot Salad Peppers
Rate this recipe
2 People Rated This Recipe
Average Rating
- (2.8 / 5)
I had high hopes for this recipe, but it lacked in flavor majorly.
I do a similar recipe but I sauté my chicken strips in butter, garlic, minced onions and hot sauce then I add my drained peppers. I then serve over rice instead of pasta. The hot sauce gives the kick and taste.
I also do another recipe where I sauté my chicken in a zesty Italian dressing and then add the peppers. That I serve over pasta.