CHEESY CHICKEN PEPPER PASTA
A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!
Provided by Heidi Waun
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
- In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
- Pour sauce over hot pasta; serve.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g
CHEESY CHICKEN AND PEPPER PASTA BAKE
You cook the rotini and broccoli together, and use quick-cooking chicken breasts. That's how this cheesy, red-pepper pasta bake comes together so quickly.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken, peppers, onions and garlic; cook 8 to 10 min. or until chicken is done, stirring frequently.
- Drain pasta mixture; return to saucepan. Add chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers; sprinkle with Parmesan.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 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
CHEESY CHICKEN PASTA (FIERY) RECIPE BY TASTY
Here's what you need: nonstick cooking spray, boneless skinless chicken breast, frozen broccoli, penne pasta, cream cheese, chicken stock, milk, Tasty™ Fiery seasoning mix, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 375°F (190°C).
- Mix together the stock, milk and seasoning mix in a large bowl until well blended.
- Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
- Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
- Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 57 grams, Fat 45 grams, Fiber 3 grams, Protein 33 grams, Sugar 9 grams
CHICKEN WITH PEPPER CHEESE SAUCE
A cheesy, creamy pasta dish that has just a bit of a bite. Reduce the jalapeno according to how spicy you like it. This goes great with garlic toast.
Provided by JLILLY19
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
- Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
- Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
- Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 51.5 g, Cholesterol 61 mg, Fat 16.9 g, Fiber 3 g, Protein 28.2 g, SaturatedFat 7.5 g, Sodium 181.3 mg, Sugar 4.8 g
CRISPY & CHEESY CHICKEN PARMIGIANA
I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.
Provided by Bayhill
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- SAUCE:.
- In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
- In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
- Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
- Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
- Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
- Toss cooked pasta with remaining sauce. Serve pasta on the side.
Nutrition Facts : Calories 1105.3, Fat 44.4, SaturatedFat 10.8, Cholesterol 153.4, Sodium 2594.3, Carbohydrate 121.8, Fiber 11.1, Sugar 26, Protein 58
CHEESY CHICKEN SPAGHETTI
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 casseroles (5 servings each).
Number Of Ingredients 12
Steps:
- In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.
Nutrition Facts : Calories 421 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1163mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
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ONE POT CHEESY CHICKEN RED PEPPER PASTA - A CEDAR SPOON
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Servings 4Estimated Reading Time 3 minsCategory Chicken, DinnerTotal Time 30 mins
- Heat 2 Tablespoons olive oil in a large pot over medium heat. Add the chicken along with a dash of salt and pepper and cook the chicken until brown and cooked through, about 5-7 minutes. Set the chicken aside in a bowl.
- In the same pot heat the remaining 2 Tablespoons olive oil over medium heat and sauté the onion, red bell pepper and garlic until soft.
- Add the diced tomatoes, chicken broth, oregano, basil, thyme, crushed red pepper {optional} and pasta and bring to a boil. Turn heat down to low, cover the pot and simmer for 15 minutes stirring occasionally.
- Add the spinach, cheese, chicken and Greek yogurt and stir to combine. Cover and continue to cook for 5 more minutes or until the pasta is fully cooked and the cheese is melted.
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