Fettuccine Pasta with Hot & Sweet Chicken Topped with a Spicy Diced Tomato Sauce


This meal is perfect for people who have a love for spicy. The sauce was hot enough to make you sweat but not to the point that your mouth is on fire without a glass of milk. It definitely is not mild so if you cant handle heat this is not the meal for you.  The tomato sauce has the perfect amount of spice thanks to the Trinidad Scorpion Pepper that I let simmer in it 3 minutes (CAUTION: These peppers are extremely hot, use with care).  I used 4 types of peppers in the chicken, one being the newly harvested Lemon Drop Pepper.  I was excited to use that particular pepper because it is a rare strain. It definitely is not something that you will find in your local market. All of the peppers used in this recipe are from my home garden. 
 Ingredients
  • 5 Chicken Breast Cutlets
  • 1 Fresh Jalapeno, 1 Cow Horn Pepper, 2 Baby Bell Peppers, 2 Cayenne Peppers, Ghost Pepper, Trinidad Scorpion Pepper,and 1 Lemon Drop Pepper ( I know that some of these peppers are going to be hard to find so substituting with your favorite peppers would totally be appropriate)
  • A stick of butter or 5tbsp of whatever type butter stuff you use
  • Salt, Pepper, Ginger Powder, Garlic Powder, Oregano
  • Olive Oil or Vegetable Oil
  • Fettuccine Noodles
  • Large Pot
  • Large Skillet
  • Small Sauce Pan
  • Can Diced Tomatoes
  • Barbeque sauce
  • Worcestershire 


Directions:
  1. Dice up all of the peppers except for the Trinidad and the Ghost. Put the diced peppers aside for the chicken
  2. Pour enough oil to coat all of your pieces of chicken in a bag and add a little salt and pepper
  3. Turn the skillet on medium
  4. Put the pieces of chicken in the bag and coat them. Once coated place the chicken in the skillet and sear for about 5 min on each side.
  5. While the chicken is cooking, start the water for the noodles. Add 2 tbsp of butter or Olive Oil to to the water (this keeps the noodles from sticking)
  6. Remove the chicken from heat and cut into 1/2 chunks
  7. In a separate little dip bowl mix equal parts of each the seasonings but exclude salt and use only a half a part of ginger. Make enough of the mix to sprinkle over the chicken and it coat it.
  8. Place chicken pieces back in the skillet, and sprinkle with the seasoning blend. Stir well to ensure that the chicken is evenly coated.
  9. By now the pasta water should be boiling so go ahead and add the noodles to the water. Add just a dash of salt.
  10. Add the diced peppers and 3 tbsp of butter to the chicken and turn the heat to medium-low.
  11. Cover and cook for about 5 minutes
     
  12. Open the can of tomatoes and pour them into the small sauce pan over medium heat
  13. Add 3 good squirts of Worcestershire sauce to the tomatoes and a good amount of oregano, 3 dashes of black pepper and about 3 dashes of salt
  14. Stir the chicken and the pasta. Add 1/3 cup of barbeque sauce to chicken and stir.
  15. I cut the very tip of the Trinidad Scorpion off and placed it in the center of the lightly boiling tomato sauce for exactly 3 minutes. (Caution!! Do Not! let this pepper be in your food for a long time. It is indeed hot enough to ruin a meal.
  16. I cut slits in a ghost pepper and dropped it in my noodle water for the same 3 minutes just because I wanted to see how much heat it would create.This step is completely optional              
  17. Drain and rinse the pasta and return it to the pot. Add 1-2 tbsp of butter just to make ensure again that they wont stick together.
  18. The meal turns out better when it is plated like the picture. 
  19. Put down a bed of pasta. Add freshly cooked chicken on top. Make like a little dip in the center and place a scoop of the tomato sauce there. 

...
Bon Appetite, dinner is served!!!

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