Chicken and Pasta Diablo

Servings 4

Ingredients

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

Instructions

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.