Mexican Style Pasta With Chicken And Peppers Food

MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS

Steps:

• In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
• Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
• Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly.
• In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
• Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
• Meanwhile, shred the chicken. Mince the cilantro (if using).
• Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS RECIPE

Steps:

• 1. In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. 2. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. 3. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. 4. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes. 5. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes. 6. Meanwhile, shred the chicken. Mince the cilantro (if using). 7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

CHEESY CHICKEN PEPPER PASTA

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.

CHICKEN FAJITA PASTA

Steps:

• Prepare pasta according to package directions. set aside and keep warm.
• Cut chicken into strips, coat with taco seasoning.
• Cut onion and bell pepper into strips.
• Heat 1 tbsp oil in a large nonstick pan, over medium high heat. Add chicken, and cook through. Remove chicken and keep warm.
• If needed, add remaining oil to pan. Add onion and peppers, cook until slightly softened.
• Portion pasta onto plates, top with chicken, peppers and onions.
• Sprinkle each serving with cheese, top with salsa, sour cream, and guacamole, garnish with lime wedges, cilantro, and chips.

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.

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS

Steps:

• Preheat the oven to 385 degrees F (200 degrees C).
• Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
• Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
• Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.