Cherry Pepper Chicken

• 1 lb boneless chicken breast (cut in 1/2 inch wide strips)
• 4 garlic cloves (sliced)
• extra virgin olive oil
• 4 -5 hot cherry peppers (red & green)
• 1/4 cup butter
• 1 (28 ounce) can whole tomatoes (cut up)
• 1 large vidalia onion (large dice)
• 2 tablespoons red wine
• Tabasco sauce
• salt & pepper
• white rice or fettuccine

1. Saute 2 cloves Garlic.
2. Add chicken to pan, and brown. Remove chicken and set aside.
3. Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
4. Add the red wine.
5. Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
6. Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.

chicken, garlic, extra virgin olive oil, peppers, butter, tomatoes, vidalia onion, red wine, tabasco sauce, salt, white rice

Taken from www.food.com/recipe/cherry-pepper-chicken-190739 (may not work)