Chicken And Peppers In Cream Sauce Food

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN BREAST WITH RED PEPPER CREAM SAUCE

Steps:

• In a large skillet over medium heat, warm 2 Tablespoons of olive oil.
• Add the bell peppers and 1/2 cup of water,and bring to a simmer.
• Cook for 10 minutes, or until peppers are tender.
• Transfer to a blender or food processor, and add the cream.
• Season with salt and pepper, and puree until smooth; Keep warm.
• In another skillet warm the remaining 2 Tablespoons of olive oil over medium-high heat.
• Season the chicken pieces with salt and pepper, and add them to the skillet.
• Saute until golden, add the wine and cook for 10 minutes, or until the chicken is cooked through.
• Spoon the pepper sauce onto a serving platter, and top with the chicken.
• Sprinkle with parsley, and serve.

CHICKEN AND BASIL-PEPPER CREAM SAUCE

Steps:

• In a large pot of boiling water, cook pasta until just tender. Drain well.
• Meanwhile, in a large nonstick skillet, heat 2 tsp of oil until hot, but not smoking over medium heat. Add the chicken and cook, stirring until browned, about 5 minutes.
• With a slotted spoon, transfer chicken to a plate.
• Add the remaining 1 tsp oil to the skillet. Add the roasted peppers and garlic, and cook, stirring, until the garlic is fragrant, about 1 minute.
• Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
• Reduce to a simmer and cook until slightly thickened, about 3 minutes.
• Transfer the mixture to a food processor and process to a smooth puree.
• In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
• Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
• Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
• Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

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 saute until crisp-tender, about 5 minutes.
• Add minced garlic and crushed red pepper to skillet and saute 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.
• Makes 4 first-course servings.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

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 AND PEPPERS IN CREAM SAUCE

Steps:

• Season chicken with 1/2 teaspoons salt and pepper to taste.
• Heat olive oil over medium-high heat in a large skillet.
• Add chicken; cook until golden on one side, about 6 minutes.
• Turn; cook until golden, 3 minutes.
• Remove the chicken from the pan; set aside.
• Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking.
• Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes.
• Remove the pepper strips from the pan; set aside.
• Pour the wine into the skillet; cook, stirring up the browned bits clinging to the pan, over high heat until wine is reduced to 2 Tbsp, about 1 minute.
• Stir in the mustard.
• Add the chicken broth; cook until broth begins to reduce, about 2 minutes.
• Add the cream, stirring constantly, until it thickens, about 30-40 seconds.
• Reduce heat to low; return chicken and pepper strips to pan.
• Cook until heated through, about 2-3 minutes.

CHICKEN WITH A RED PEPPER CREAM SAUCE

Steps:

• Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
• After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
• Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
• Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
• Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.