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Chicken & Pepper Sauce over Goan Curry Angel Hair

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Serving Size: 
  • 1 lb. Pappardelle’s Goan Curry Angel Hair
  • 3 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 1-1/2 lbs. skinless, boneless chicken breasts
  • 2 teaspoons lemon zest (from 2 lemons)
  • 1/2 teaspoon red pepper flakes
  • 1-2 jalapeño peppers, deveined, seeded and chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 onion, chopped
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • Fresh cilantro (optional)
  • Sea salt
  • Freshly grated black pepper
  1. While pasta is cooking, heat olive oil in a large skillet. Add chicken and cook until lightly browned. Add lemon zest and red pepper flakes. Stir. Add peppers, garlic, onion and season with salt and pepper. Cook for about 8 minutes, stirring frequently. Add the wine, broth and tomatoes. Simmer the sauce for 10 minutes.
  2. While sauce is simmering, cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with warm water.
  3. Serve sauce over individual plates of pasta. Garnish with fresh cilantro, if desired.

From This Recipe

$8.00 | 1 lb. package