0 recipes from contoocook and beyond


3 tbsps. butter
3 tbsps. olive oil
3 red peppers cut in thin strips (l-l/2″ long)
l onion chopped
3 cloves garlic crushed
l lb. boneless chicken diced
2 tsp. vinegar
l-2/3 cups canned Italian peeled tomatoes crained and chopped
l/4 tsp. chili powder
l lb. bowtie pasta
l/2 cup grated pecorino cheese
2 tsp. parsley chopped
salt and dry wine to taste
In a heavy casserole dish heat l/2 butter and oil. Gently saute red pepper 5 mins. Remove and set aside.
Add remaiing butter and oil to dish and saute onion, garlic and chicken over med. heat until chicken
is lightly brown. Stir in vinegar cover and let stand for l0 mins. Add tomatoes, red peppers and season
with salt, cook for 5 mins. lOWER HEAT AND COOK FOR 3O mins. more stir on occasion, add wine from
time to time if sauce is dry. Cook pasta, drain adn place in serving dish. Pour sauce and add cheese
and parsley, serve with extra cheese. Internet

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