Cherry Pepper Chicken - cooking recipe

Ingredients

1 lb boneless chicken breast (cut in 1/2 inch wide strips)
4 garlic cloves (sliced)
extra virgin olive oil
4 -5 hot cherry peppers (red & green)
1/4 cup butter
1 (28 ounce) can whole tomatoes (cut up)
1 large vidalia onion (large dice)
2 tablespoons red wine
Tabasco sauce
salt & pepper
white rice or fettuccine

Preparation

Saute 2 cloves Garlic.
Add chicken to pan, and brown. Remove chicken and set aside.
Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
Add the red wine.
Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.