Tri Pepper Chicken Recipes

Steps:

• Heat 1 tablespoon oil in large skillet.
• Add onion; cook over medium heat 3 minutes, stirring occasionally.
• Add mushrooms; cook and stir 5 minutes or until tender.
• Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
• Reduce heat to low.
• Return vegetables to skillet.
• Stir in roasted peppers, bell pepper and red pepper flakes.
• Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
• Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
• Meanwhile, cook linguine according to package directions; drain.
• Serve chicken with linguine.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Steps:

• Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.

Steps:

• Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
• Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
• Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.