QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
HERBY ZUCCHINI AND RED PEPPER BAKED PASTA
Sauteed zucchini and a heap of fresh herbs join roasted red pepper in this two-cheese baked pasta.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a large bowl with a slotted spoon.
- Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, red peppers, half of the provolone and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.
CREAMY LINGUINI WITH CHICKEN, ZUCCHINI AND RED BELL PEPPER
A tasty pasta dish with a lightened up cream sauce and filling ingredients. I originally got this recipe from Recipe4Living and it was considered a budget dish. I've changed it up a few times to make it to our liking and included chicken and peppers. I have also changed the creamy sauce recipe to make it lighter then the original. Not hard to do, but definitely helps in reducing calories!
Provided by zello81
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add diced zucchini, diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and red pepper are slightly browned on each side, about 20 minutes. Meanwhile, bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir 2% milk into zucchini and red pepper, and simmer until it is reduced by about half, about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet, and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.
CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Provided by Camille
Categories Main Course
Yield 4-5
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
- Add chopped parsley before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg
PASTA WITH CHICKEN, ROASTED RED PEPPERS & FETA
This tasty chicken and pasta dish surely deserves a spot on the weeknight dinner rotation. It's fast, flavorful and ready to eat in a half hour.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.
- Cook pasta as directed on package; drain.
- Toss vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
ROASTED RED PEPPER CHICKEN PASTA
I made a vow in April not to get groceries again until payday. I only get paid once a month..so I got pretty creative. This was one of the recipes that came from this experiment. I had roasted red peppers in the freezer from a few months back that I meant to use for a soup but never did. I always have frozen chicken breasts on hand. The fresh parsley was frozen from a previous recipe... anyway, you get the idea. :) The only variation I would make is to add more onion (I only had so much) and possibly a can of italian tomato paste. Any suggestions are welcome. Again, I just threw together things I had around the house.
Provided by THE chimes
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast your red peppers in the oven at 450° for 15-20 minutes on each side. To prepare for roasting, brush the peppers with 2 T vegetable oil (don't use olive oil as it can smoke at a lower temperature). Place on a shallow baking dish (don't use a cookie sheet as the juices can flow off the sides). For a more in-depth tutorial, see here: http://allrecipes.com/HowTo/Roasting-Peppers/Detail.aspx Make sure to remove the seeds before proceeding.
- While you're waiting for the bell peppers to cool, in a large frying pan, heat 2 T olive oil then add the onion, garlic and spices, except the bay leaves. Saute for 5-7 minutes on medium-high heat.
- Add your (thawed) chicken to the frying pan. Cook through on both sides at medium heat.
- Chop up your roasted red peppers and add to the chicken. Saute for 5 minutes on medium heat.
- If you decide to add a can of tomato paste, I'd recommend skipping this step. At this point, there will be a lot of extra liquid in the chicken mixture. Get out a small sauce pan (I actually used what I was going to boil the pasta in for this) and pour the additional liquid in it and cook on medium to high heat uncovered for 10 minutes while the chicken mixture finishes cooking. Try to get it cooked down a bit. Pour this back into the chicken mixture. You can skip this step if you'd like, but the chicken mixture gets kind of watery.
- Cook pasta according to directions. Drain, and add to the frying pan to toss with chicken mixture. I tossed an additional 2 T of olive oil in at this point, but this is optional. Cook for 2-4 minutes or until you think the mixture is combined.
- Take off heat and serve with grated parmesan or mozzarella cheese.
Nutrition Facts : Calories 489.6, Fat 10.3, SaturatedFat 2, Cholesterol 105.9, Sodium 123.8, Carbohydrate 58.2, Fiber 0.2, Sugar 0.3, Protein 43.7
ZUCCHINI PASTA WITH ROASTED RED PEPPER SAUCE AND CHICKEN
Zucchini subs in for traditional pasta in this great veggie-rich dish.
Provided by Volleyballmom
Categories Squash Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.
- Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer.
- Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely.
- Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 33.4 g, Cholesterol 42.3 mg, Fat 16 g, Fiber 9.2 g, Protein 23.3 g, SaturatedFat 3 g, Sodium 369.2 mg, Sugar 10.9 g
ZUCCHINI PASTA WITH ROASTED RED PEPPER SAUCE AND CHICKEN
Zucchini subs in for traditional pasta in this great veggie-rich dish.
Provided by Volleyballmom
Categories Squash Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.
- Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer.
- Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely.
- Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 33.4 g, Cholesterol 42.3 mg, Fat 16 g, Fiber 9.2 g, Protein 23.3 g, SaturatedFat 3 g, Sodium 369.2 mg, Sugar 10.9 g
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