1 lb. boneless, skinless chicken breast
Pasta Noodles (Your Choice)
Salt and Pepper
Tabasco Sauce (Optional)
First we will start with the chicken as this is the most time consuming part of the recipe. Trim any fat or skin that is on the chicken and season chicken with salt and pepper on BOTH sides. Then place the chicken on a baking sheet lined with WAX PAPER. If you bake your chicken on wax paper you will find that the chicken retains more moisture. Bake the chicken at a temperature of 350 degrees for approximately 45 to 60 minutes as some ovens run hotter than others. Before removing the chicken from the oven cut one of the thickest pieces to make sure that it is thoroughly cooked. When you remove the chicken from the oven let it cool for a few minutes (as this allows the juices to remain inside) and then dice into bite size pieces.
While the chicken is cooking cut your peppers and onion. You can either dice them or cut them into long slender pieces. When your chicken is about half done you can put your noodles on to boil. When the noodles are complete drain them and place them in a bowl of cold water to stop the cooking process as you don't want your noodles to be a messy clump.
Now that the hard part is done we can start to prepare our dish. In a fry pan combine Olive Oil, garlic, lemon juice (small squirt), 2 shakes of Tabasco Sauce (optional), slice of butter, peppers, and a handful of chicken and cook until it starts to sizzle stirring often. Once the ingredients start to sizzle add a handful of pasta into the pan and toss the ingredients as they are cooking. This cooking process should not take more than a few minutes as the main ingredients have already been cooked.
Once again I have found that this dish is prepared easier one serving at a time but you can modify the recipe to accommodate yourself.