Sunday, September 10, 2006

Habanero Chicken Pasta

Boneless skinless chicken breasts
Penne or some other kind of tasty pasta
Chopped tomatoes - either a 12 oz can or several fresh 'maters
Olive oil
Crushed garlic
Onion - maybe 1/2 of a small one
Habanero pepper - probably just one unless you're sadistic
Fresh thyme - about a teaspoon
Lime juice - from one fresh lime
Salt and pepper to taste

Five easy steps to prepare
1. Heat oil in pan. Rub chicken with lime juice, salt and pepper and cook until skin is brown. Remove chicken from pan and set aside to let it think about what it's done.
2. Add remaining oil to the same pan and cook onions, garlic, thyme and habanero for 2 minutes.
3. Add tomatoes and simmer for 2 minutes.
4. Add chicken breasts and simmer until chicken is throughly cooked. If sauce gets too thick, add a little water or chicken broth
5. Salt and pepper to taste. Serve whole chicken breast with sauce on a bed of cooked pasta.

This is a tasty, simple dish with a slow habanero burn. It's well accompanied by some wilted spinach or a salad. 4 solid stars.

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