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Chicken and Pasta Diablo

In this recipe, the sweet ingredients offset the heat of the peppers, and since everything goes into one skillet, there is less to clean. Another good short-cut is to use pre-cooked chicken so you can add it as quickly as the rest of the ingredients.

Chicken and Pasta Diablo

Servings 4


  • 1 pound fettuccine
  • 2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 1 yellow or red bell pepper cored, seeded and chopped
  • 2 tablespoons minced habanero peppers or 1 tablespoon red pepper flakes
  • 2 firm ripe bananas, sliced
  • 1/3 cup pineapple juice
  • 1/3 cup orange juice
  • ¼ cup lime juice
  • Four cooked skinless boneless chicken breasts (6 ounces each), cut into ¼ inch strips
  • 2 chicken bouillon cubes
  • Salt and freshly ground pepper


  • Cook the fettuccine according to the package directions until al dente. Meanwhile, continue with the recipe.
  • In a large saucepan over medium heat, heat the oil. Add the onion, bell pepper, and habanero peppers. Cook, stirring, until softened and the onion is translucent, about 3 minutes.
  • Stir in the bananas, pineapple, orange and lime juices, and the chicken cubes. Cook until the bananas are softened, about 3 minutes.
  • Add the chicken strips. Heat thoroughly. Add salt and pepper to taste.
  • When the fettuccine is done, drain well. Place the fettuccine in a heated serving bowl. Add the sauce and toss together well until the pasta is coated.
  • Sprinkle with parmesan and serve hot.
  • Notes


    Photo by ginnerobot

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