Chicken Pizzaiola Recipes

CHICKEN PIZZAIOLA

Make and share this Chicken Pizzaiola recipe from Food.com.

Provided by Brenda.

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Chicken Pizzaiola image

Steps:

In a bowl, combine flour, Italian seasoning and salt.
Coat chicken in flour mixture.
In large nonstick skillet, heat oil over medium heat.
Add chicken; cook, turning once, until browned, 3-5 minutes per side.
Add onion and garlic; cook, stirring often, until softened, for 5 minutes.
Add mushrooms, wine and parsley and tomato sauce.
Reduce heat to low and cover. Simmer until chicken is cooked through, about 15 minutes.
Sprinkle chicken with cheese.
Cover and cook until cheese is melted, for 3 minutes.
Top spaghetti with chicken and sauce.

Ingredients

2 tablespoons flour
1/2 teaspoon salt
2 teaspoons italian seasoning
3 tablespoons oil
1 onion, sliced
2 garlic cloves, minced
1 cup mushroom, sliced
1/2 cup white wine
3 tablespoons parsley
14 ounces tomato sauce or 14 ounces pizza sauce
1 lb boneless skinless chicken breast
3/4 cup mozzarella cheese, shredded
8 ounces spaghetti, cooked keep warm

CHICKEN PIZZAIOLA

This mouth-watering chicken and potato dish satisfies all your taste buds!

Provided by KXR173

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 4

Number Of Ingredients 12

Chicken Pizzaiola image

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.4 g, Cholesterol 58.5 mg, Fat 6.1 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 1.2 g, Sodium 460.7 mg, Sugar 6.9 g

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
¼ teaspoon salt
¼ teaspoon black pepper
3 potatoes, peeled and quartered
2 green bell peppers, cut into strips
2 teaspoons dried oregano
1 teaspoon onion powder
¼ teaspoon crushed red pepper flakes
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
1 (14.5 ounce) can chicken broth

CHICKEN PIZZAIOLA

I got this recipe off of Runner's World while looking for a healthy chicken recipe and it was excellent. The peppers and potatoes make a nice touch.

Provided by Chef Jenny 4

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Chicken Pizzaiola image

Steps:

Preheat the oven to 350°F
Heat the oil in a large ovenproof skillet over medium heat.
Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.

Nutrition Facts : Calories 470.8, Fat 17.9, SaturatedFat 4.6, Cholesterol 92.8, Sodium 385.6, Carbohydrate 41.3, Fiber 6.8, Sugar 7.9, Protein 37.7

Ingredients

1 tablespoon olive oil
4 chicken breasts (boneless and skinless)
1/4 teaspoon salt
1/4 teaspoon black pepper
3 potatoes, peeled, and cut into 8 pieces
1 onion, chopped
2 green bell peppers, cored, seeded, and sliced lengthwise into 1/2-inch pieces
2 teaspoons dried oregano
1/8 teaspoon red pepper flakes
1 (14 1/2 ounce) can Italian-style diced tomatoes
3 tablespoons tomato paste
1 (14 1/2 ounce) can low sodium chicken broth

CHEESY PENNE-CHICKEN PIZZAIOLA

Pepperoni, black olives and a mélange of garlicky vegetables make this Cheesy Penne Chicken Pizzaiola a dish with super-flavorful fare.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 11

Cheesy Penne-Chicken Pizzaiola image

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done. Stir in pepperoni and olives.
Drain pasta; toss with chicken mixture. Top with cheese and basil.

Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g

Ingredients

2-2/3 cups multi-grain penne pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup thin green pepper strips
1 cup sliced fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup OSCAR MAYER Pepperoni, chopped
2 Tbsp. sliced black olives
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
1/2 cup chopped fresh basil

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