Chicken with Hot Cherry Peppers

Chicken with hot cherry peppers over farfalle was created based on a video my husband saw when looking for a healthier alternative to chicken riggies.

I wouldn’t call this a healthier version of chicken riggies, but it is a nice alternative if you’re not in the mood for heavy cream. You could definitely add more to this if you want to. Mushrooms, spinach, additional peppers would all work great.

For the cutlets, follow the recipe below or check out this healthier version that uses corn starch, coconut oil and is finished in the oven: Crispy Chicken Cutlets

Hot Cherry Pepper Chicken Farfalle

Print Recipe

Prep Time 30

Cook Time 25

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Chicken Cutlets

1 lb boneless skinless chicken breast sliced thin
1/2 tsp salt
1/2 tsp pepper
2 eggs
1 cup flour
1 cup Italian bread crumbs
1/2 cup extra virgin olive oil
1 T butter optional

Farfalle with Cherry Peppers

16 oz bowtie or farfalle, cook according to package instructions any short pasta will work
3 cloves garlic, minced
1/2 medium yellow onion, sliced
2 cups chicken stock choose unsalted to keep sodium low
1 tbsp Italian seasoning
1/2 Lemon, juiced
2 tbsp butter
6 oz hot cherry peppers, sliced about 1/2 jar

Equipment

Cast iron skillet optional

Method

For the Cutlets:

Fillet chicken breasts into 1/4 inch slices. Pound with meat mallet if necessary. Spinkle with salt and pepper and let sit for 15-20 minutes.
Start water for pasta
While chicken is absorbing the salt and pepper, set up your breading station. One bowl each for the flour, eggs and breadcrumbs.
Heat 1/2 cup olive oil in skillet on medium high. Add 1 tablespoon butter (optional).
Dredge chicken in flour, shake off excess. Dip in eggs and coat in bread crumbs. Set aside until skillet is heated.
Reduce to medium and cook cutlets for about 3 minutes per side, or until center reaches 165 degrees and breading is crispy. Set cutlets aside and cover.

For the Farfalle and Sauce:

Add pasta when water starts to boil and cook according to package instructions.
In the same skillet, add minced garlic. When garlic becomes fragrant, around 30 seconds, add chicken stock and turn heat to high.
Add sliced onion and Italian seasoning. Stir until liquid is reduced by about half and the onion is soft, 5ish minutes.
Squeeze in juice from 1/2 lemon and stir in butter.
When butter is melted, add 1/2 jar sliced hot cherry peppers. Cook 3-5 minutes.
Add cooked pasta and stir until fully coated.
Serve cutlets over pasta with grated parmesan cheese.

Notes

Extra virgin olive oil has a low smoke point, adding butter will increase the heat tolerance.

If you’re looking for a healthier version of this recipe, replace the cutlets with grilled chicken or just skip the breading process.

I have tried adding the chicken to the sauce, but it makes the breading a little soggy. This would work better with unbreaded chicken if you want to combine everything.