RIGATONI WITH CHICKEN AND BELL PEPPERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
- Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.
Nutrition Facts : Calories 570, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 690 milligrams, Carbohydrate 77 grams, Fiber 6 grams, Protein 30 grams
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Categories Milk/Cream Chicken Pasta Sauté Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
CHICKEN & PEPPER PASTA BAKE
Here's a baking dish filled with yumminess: Chicken, pasta, spaghetti sauce, three kinds of cheese and fresh peppers bake together 'til hot and delicious.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
- Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 620, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g
SIMPLE SPICY CHICKEN PASTA
An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.
Provided by craig_m89
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
- Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
- Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
- With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
- Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.
PASTA SAUCE WITH CHICKEN AND PEPPERS
This recipe by Canadian chef Michael Smith is easy to prepare and so tasty! I remove the skin from the chicken to reduce the fat.
Provided by Irmgard
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot on the stove and turn the heat to high.
- Add the olive oil and brown the thighs, skin side down.
- When the skin is golden brown, flip the thighs and brown the other side.
- Remove and set aside on a plate.
- Drain the excess fat from the pan and put back on the heat.
- Add the onions and stir and scrape up any brown bits on the bottom of the pan.
- When the onions are golden and caramelized, add the garlic.
- Cook for about 3 minutes.
- Add the wine, chicken thighs, peppers, tomatoes and tomato paste.
- Cover with a lid and let simmer for 1 hour.
- Serve over a short pasta such as penne or rotini.
Nutrition Facts : Calories 565.9, Fat 32.3, SaturatedFat 7.7, Cholesterol 118.4, Sodium 849.5, Carbohydrate 32, Fiber 6.5, Sugar 16.8, Protein 29.1
SPAGHETTI WITH CHICKEN AND PEPPERS
We made this Thai-inspired dish with whole-wheat spaghetti, but Asian noodles, such as soba or somen, would be a good substitute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red-pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes.Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar.
- Add pasta, chicken, bell pepper, cilantro, and salt to the bowl, and toss to combine with the sauce. Serve on a bed of shredded cabbage, if desired.
Nutrition Facts : Calories 378 g, Fat 2 g, Fiber 10 g, Protein 27 g
CHICKEN SPAGHETTI SAUCE
I created this recipe on the fly because I didn't have my usual ingredients for spaghetti. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al-dente spaghetti noodles. I hope you enjoy!
Provided by cstead
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute.
- Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes.
- Sprinkle Parmesan cheese over the mixture; stir.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 101 g, Cholesterol 4.4 mg, Fat 8.5 g, Fiber 11 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 839.7 mg, Sugar 31.5 g
PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE
Found this recipe few years ago in a BH cookbook. The variety of peppers add a nice kick and the creamy monterey cheese sauce provide the perfect balance.
Provided by Julie Tremmel
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta to package directions. Drain and keep warm.
- Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
- In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
- Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
- Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
- Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.
Nutrition Facts : Calories 544.4, Fat 22.5, SaturatedFat 9.9, Cholesterol 73.2, Sodium 664.3, Carbohydrate 54.4, Fiber 3.2, Sugar 5, Protein 29.7
SPAGHETTI WITH CHICKEN, SAUSAGE, AND PEPPER SAUCE
Categories Chicken Pasta Sauté Kid-Friendly Quick & Easy Sausage Bell Pepper Simmer Boil Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
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