Chicken & Pepper Sauce over Goan Curry Angel Hair

Serving Size: 4-6

Ingredients:

1 lb. Pappardelle’s Goan Curry Angel Hair
3 tablespoons Bella Sol California EVOO
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

Instructions:

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.
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.
Serve sauce over individual plates of pasta. Garnish with fresh cilantro, if desired.