If you love lots & lots of spice in your life you will love this main dish! It has a very spicy flavor with a hint of sweetness... And even better as a leftover!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
478 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. Set aside, and keep warm.
Step 2
In a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. Bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. Place chicken in the pot. Reduce heat to low, cover, and simmer 15 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook 2 to 4 minutes, until al dente. Drain, transfer to a bowl, and toss with remaining olive oil and butter. Spoon the sauce over the pasta to serve.
Ingredients
1 tablespoon butter
1 red bell pepper, diced
1 teaspoon onion powder
salt and pepper to taste
1 teaspoon ground black pepper
3 tablespoons extra virgin olive oil, divided
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) package angel hair pasta
1 ½ teaspoons garlic powder
1 (26 ounce) jar spaghetti sauce with mushrooms
10 chicken tenderloins
1 (14.5 ounce) can Italian diced tomatoes, undrained
