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
CHICKEN WITH FETTUCCINE
I always have a package of frozen chicken breasts on hand for making this entree. But leftover chicken or turkey works fine.-Marilyn Janssen, Dawson Creek, British Columbia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.
Nutrition Facts : Calories 537 calories, Fat 17g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 436mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein.
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
PEPPER 'N' CHICKEN FETTUCCINE
"My husband, Jim, discovered this healthful recipe, and it's become a favorite main dish," says Nancy High in Raleigh, North Carolina. "He's apt to sneak a hot pepper into the skillet since he believes that hotter is always better!"
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in 1 tablespoon oil until no longer pink. Sprinkle with 1 teaspoon seasoning blend; cook 30 seconds longer. Remove and keep warm. , In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add mushrooms; cook 2 minutes longer or until vegetables are crisp-tender. Stir in broth and remaining seasoning blend. , Return chicken to pan; heat through. Drain fettuccine; toss with chicken mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 300 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 136mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
FETTUCCINE WITH CHICKEN, RED ONION AND PEPPERS
Steps:
- Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
- Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl. Add chicken to same skillet and sauté over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining cheese.
CHICKEN WITH FENNEL AND RED PEPPERS
Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into 1/2-inch wide by 2-inch long strips.
- Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
- Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Sauté 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
- Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
- With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
- Serve with rice or roasted potatoes.
Nutrition Facts : Calories 286.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 49.4, Sodium 82.1, Carbohydrate 32.2, Fiber 7.3, Sugar 2.5, Protein 28.6
CHICKEN WITH PEPPERS AND ONIONS
Make and share this Chicken With Peppers and Onions recipe from Food.com.
Provided by CookinMamaof3
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
- Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
- To another skillet, add remaining olive oil and butter.
- Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
- Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
- Place peppers and onions over chicken and serve.
Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5
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 'N PEPPERS PASTA SKILLET
This speedy skillet, made with chicken, multigrain pasta, peppers, onions and reduced-fat cheese, will help keep the family's healthy eating plan on track.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Add vegetables; cook 6 to 8 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Drain pasta. Add to chicken mixture along with the sauce; cook 5 min. or until heated through, stirring occasionally.
- Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 min. or until cheese is melted; top with Parmesan.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
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