Chicken Peppers Onions and Pasta

This recipe is a MyHogan original, it is based on the 1-2-3 Marinade principle. If you find the taste of the finished dish to be too peppery, reduce the Coarse Ground Black Pepper to 1/4 tsp and add 1/4 tsp of Paprika.


  • 1/2 box Pasta e.g. Farfelle (Bow-tie) Macaroni, Ziti Rigati…
  • 1 pound thin sliced Chicken Cutlets
  • 2 tsp Galic Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • 1/2 tsp Italian Seasoning
  • 2 tblsp Colavita White Wine Vinegar
  • 3 tblsp Olive Oil
  • 2 Red Peppers
  • 2 Onions
  • 1 tblsp Minced Garlic
  • 1/2 cup White Vermouth


  • In a large bowl make Marinade by mixing Garlic Salt, Pepper, Italian Seasoning, White Wine Vinegar, and Olive Oil
  • Cut Chicken Cutlets crosswise into 1 inch wide strips
  • Add Chicken to Marinade; toss; let stand for 1/2 hour (or more)
  • Cut Peppers and Onions into strips


  • Start preparation of Macaroni. In the meantime continue with:
  • Heat Olive Oil in large skillet over medium high heat.
  • Add Chicken Strips using tongs. Sauté until opaque and remove to Serving Dish.
  • Add Peppers and Onions to the bowl that held the Chicken. Toss well.
  • Add Peppers and Onions to skillet. Sauté until tender.
  • Add Minced Garlic.
  • Add Chicken back into skillet. Continue to sauté.
  • Add White Wine Vinegar; bring to a boil; cover; reduce heat and simmer about 15 minutes.
  • When Pasta is cooked, add to Chicken Pepper and Onions. Toss well.
  • Serve with grated Parmesan Cheese.