Preparation:
1. Chop shallots and measure out garlic into frying pan. Cook down with butter for five minutes then add chicken, cooking over medium heat. Season the chicken with salt, cayenne pepper and parsley and oregano
and saute for 8 to 10 minutes, or until halfway cooked.
2. Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 5 minutes more. Toss all with hot, cooked pasta and serve.
Makes 2 servings
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