Italian Chicken And Peppers Food
ITALIAN CHICKEN AND PEPPERS
I put this chicken recipe together one day when I had leftover peppers and wanted something easy. To my delight, the taste reminded me of pizza-something I love but can no longer eat! It's great with steamed broccoli. -Brenda Nolen, Simpsonville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix first eight ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture., Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Serve with pasta; if desired, top with shaved cheese.
Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 738mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN-STYLE CHICKEN & PEPPERS
I found my mom's well-stained recipe card for chicken and green peppers and was flooded with memories. I'd forgot how good it was! Hope you enjoy. -Donna Miller, Grosse Pointe, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place pasta sauce in a microwave-safe bowl; microwave, covered, on high for 3-4 minutes or until hot, stirring halfway through., Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper; cook and stir 3-4 minutes or until tender. Transfer to a small bowl; stir in cream cheese., Arrange chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Spoon pepper mixture onto chicken. Pour warmed sauce over top. Place cheese over sauce. Bake, covered, 25-30 minutes or until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 394 calories, Fat 22g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 1030mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
ITALIAN CHICKEN SAUSAGE AND PEPPERS
Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for flavorful Italian fare. Bring it all together with toasted bread and fresh oregano.
Provided by Jamie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
- Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
- Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.5 g, Cholesterol 33.3 mg, Fat 24.2 g, Fiber 4.1 g, Protein 19.5 g, SaturatedFat 6.9 g, Sodium 1231.5 mg, Sugar 6 g
ITALIAN CHICKEN AND PEPPERS
A welcome change from traditional spaghetti and meatballs! I got this recipe from Campbell's website, and made some of my own changes, which are listed below. This is a big hit with my family and have been asked to make it often. I have occasionally substituted the chicken with sausage and it came out just as great!
Provided by seabeewife401
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
- Remove vegetables from skillet and set aside.
- Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
- Return sauteed vegetables to skillet with chicken.
- Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
- Serve over cooked pasta.
Nutrition Facts : Calories 512.5, Fat 16.9, SaturatedFat 4.3, Cholesterol 75.1, Sodium 581.5, Carbohydrate 58, Fiber 10.5, Sugar 13.7, Protein 33.9
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