Peperoncini peppers are a great addition to sandwiches, salads or even pizza, and they are a must for any antipasto platter. The peppers are not overly hot or spicy, but have a mild flavor and a slight crunch. With those things in mind, I've always wanted to incorporate them into a main entree, and the results were excellent.
We wanted to keep the meal light so we started with boneless and skinless chicken breasts. By slicing the chicken in half horizontally you get 6 equal portions that will cook quickly, in just a few teaspoons of olive oil.
Next we added lots of veggies. Onions, green peppers, mushrooms and garlic were cooked until tender, then seasoned with a generous amount of Italian spices, which gives the sauce its rustic flavor. Next, the peperoncini peppers are added with a little white wine for acidity. The sauce is completed with a mixture of cornstarch and chicken broth which thickens the sauce just a touch, without making the sauce too thick. The combination of thyme, oregano and the peppers add a remarkable amount of flavor to this dish while keeping the whole meal light.
We used 8 whole peperoncini peppers for this recipe but add more or less to suit your own taste. You could also use red or yellow peppers if you have those on hand. The chicken and veggies were served with a spoonful of sauce over vermicelli noodles, but any type of pasta would work. Requiring just 30 minutes to prepare, this makes a quick weeknight meal that your family will love. As a bonus, if you have any leftovers they make a great cold lunch. Just cut leftover chicken into bite sized pieces, add a serving of pasta and a few spoonfuls of sauce and lunch is ready. Enjoy!!
3 large Boneless and Skinless Chicken Breasts (about 1-1/2 lbs)
2 tsp Olive Oil
1 large Yellow Onion, sliced
1 large Green Pepper, sliced
8 oz Portobello Mushrooms, cleaned and quartered
1 TB Minced Garlic
8 (or more) Peperoncini Peppers, coarsely chopped
2 tsp Dried Oregano, crushed
1 tsp Dried Thyme, crushed
1 tsp Salt
1 tsp Ground Black Pepper
3/4 cup White Wine
2 TB Cornstarch
2 cups Chicken Broth
Cooked Pasta of Your Choice
Lay the chicken on a cutting board and slice each piece horizontally so you have 6 equal portion of chicken.
In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt and pepper, add the chicken to the skillet and brown for 3 or 4 minutes on each side until the meat is just cooked through. Transfer the chicken to a platter and cover with foil to keep warm.
In the same skillet saute the onions, green pepper, mushrooms and garlic until soft, about 5 minutes. Add the peperoncini peppers, oregano, thyme, salt and pepper to the pan and stir. Add the white wine to the pan and bring the mixture to a low boil.
In a small bowl combine the cornstarch and chicken broth stirring until smooth. Add the mixture to the skillet and cook until the sauce thickens slightly and comes to a low boil. Add the chicken and any accumulated juices back to the skillet and heat 5 minutes or until warm.
Serve over vermicelli or angel hair pasta with a sprinkle of red pepper flakes if you like a bit of extra heat. Enjoy!!