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The hubs has become something of a pepper-head since I’ve known him. He loves all things spicy. So, of course when we went to plant our garden this year it included quite a few different types of peppers, from bell to jalapeno to habanero. In fact, he went to about 3 different stores trying to find habanero’s this spring. The various plants have all been producing like crazy and we have more peppers than we know what to do with. He’s made it his goal in life (ok, maybe just his goal for the summer) to use every pepper we grow… Which has led to some over spiced dishes here and there.  We have been pleasantly surprised to find that if you seed the habanero’s they are quite pleasant. That said, we both have a pretty darn high heat tolerance, so it you’re not a spicy person (and/or a crazy lover of all things excessively spicy) I don’t know that I would suggest eating them.

Anyhow, all of that was just to say that the addition of the habanero was at my husband’s request and that it really didn’t make the dish all that spicy. Also, this was seriously tasty! The goat cheese makes the sauce wonderfully creamy and rich.

4 – 6 Roma tomatoes, blanched and peeled
1 habanero, seeded
½ head of roasted garlic
3 Tbs olive oil
1 sweet onion, sliced
1 chicken breast, sliced
3 cloves garlic, minced
½ red bell pepper, chopped
½ green bell pepper, chopped
3 oz mushrooms, sliced
½ c chopped fresh basil
4 oz goat cheese
Fettuccine, cooked and drained

 

Combine tomatoes, habanero, and roasted garlic in a food processor and puree until smooth. Pour into a small sauce pot. Simmer over very low heat while you cook the rest of the meal.

Heat oil in a lidded sauté pan over medium-low heat, add onion and cover. Cook for about 25 to 30 minutes, stirring occasionally, until onions begin to caramelize. Add the sliced chicken (I seasoned mine with black pepper, garlic powder and herbs de province prior to cooking) and garlic and return the lid, cooking for about 5 minutes. Add the bell pepper, mushrooms, and most of the basil (reserve some to sprinkle on the just prior to serving) and continue to sauté for 15 to 20 minutes.

Remove the tomato mixture from heat and add the goat cheese. Add the cooked pasta and toss to coat with sauce. Add all of this to the sauté pan, toss to combine and serve.

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