Tangy Chicken Cheesy Noodle Helper

by Joshua

 

 

Locust Dale Fire Noodles:

Why you'll love it: One pan. Sweet heat from pineapple sangria and jalapeños. Creamy, tangy, peppery. Ready fast.

Ingredients

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp ground black pepper

• 1/2 tsp crushed red pepper, or more to taste

• 1 lb chicken breast, cut into bite size pieces

• 1 small yellow squash, diced

• 1 green bell pepper, diced

• 1 jalapeño, sliced with seeds if you like heat

• 1/2 onion, diced

• Splash of Carlos Rossi Pineapple Sangria, about 1/4 cup

• 2 cups cooked pasta of choice

• 1 cup shredded Mexican blend cheese

• Salt to taste

Instructions

1. Heat olive oil in a large pan on medium high. Add paprika, black pepper, and crushed red pepper. Let it bloom 30 seconds until fragrant.

2. Add chicken. Stir to coat in the spiced oil. Cook until no longer pink, about 5-6 minutes. Let the chicken juices build up in the pan.

3. Toss in squash, green pepper, jalapeño, and onion. Sauté 3-4 minutes until just tender.

4. Pour in a splash of pineapple sangria to deglaze. Stir, scraping up the browned bits. Let it reduce 1 minute.

5. Add cooked pasta. Mix everything so the pan sauce coats the noodles.

6. Turn off heat. Sprinkle cheese over top and stir until melted and creamy. Taste for salt.

Joshua's notes: This one hits hard. Fresh jalapeño gives the upfront bite, crushed red gives the lingering burn. The sangria adds tang and a little sweet to balance the heat. Don’t skip blooming the spices in oil, that’s where the flavor starts.

Want a version with exact measurements you used, or keep it loose so people can adjust the heat?

 

Perfect. Loose keeps it real and lets people adjust the fire to their taste.

Here’s the post-ready version then. Copy, paste, and claim it:

Tangy Chicken Cheesy Noodle Helper
By Joshua Fuller, Locust Dale, VA

I don’t measure when I cook. I vibe. This one clears your sinuses and fills your stomach.

You need:
Olive oil, paprika, black pepper, crushed red pepper
Chicken breast, cut up
Yellow squash, green bell pepper, jalapeño, onion - all diced
Splash of Carlos Rossi Pineapple Sangria
Cooked pasta
Shredded Mexican cheese
Salt

How I make it:
Heat oil, bloom the paprika and both peppers until your kitchen smells like something’s about to happen.
Throw in the chicken. Let it cook in those spices. Don’t drain the juices, that’s flavor.
Add the squash, bell pepper, jalapeño, onion. Let them soften but keep some bite.
Hit it with a good splash of pineapple sangria. Stir up the browned bits.
Add pasta. Mix.
Kill the heat, dump in cheese, stir until it’s all melty and tangy.
Salt if it needs it