ROASTED PEPPER CHICKEN PENNE
My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,
Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
PASTA WITH CHICKEN, ROASTED RED PEPPERS & FETA
This tasty chicken and pasta dish surely deserves a spot on the weeknight dinner rotation. It's fast, flavorful and ready to eat in a half hour.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.
- Cook pasta as directed on package; drain.
- Toss vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
SUN-DRIED TOMATO CHICKEN
Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.
Provided by Stephanie Moyle Barber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
- While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Serve the sauce over the cooked penne.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g
ROASTED RED PEPPER CHICKEN PASTA
I made a vow in April not to get groceries again until payday. I only get paid once a month..so I got pretty creative. This was one of the recipes that came from this experiment. I had roasted red peppers in the freezer from a few months back that I meant to use for a soup but never did. I always have frozen chicken breasts on hand. The fresh parsley was frozen from a previous recipe... anyway, you get the idea. :) The only variation I would make is to add more onion (I only had so much) and possibly a can of italian tomato paste. Any suggestions are welcome. Again, I just threw together things I had around the house.
Provided by THE chimes
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast your red peppers in the oven at 450° for 15-20 minutes on each side. To prepare for roasting, brush the peppers with 2 T vegetable oil (don't use olive oil as it can smoke at a lower temperature). Place on a shallow baking dish (don't use a cookie sheet as the juices can flow off the sides). For a more in-depth tutorial, see here: http://allrecipes.com/HowTo/Roasting-Peppers/Detail.aspx Make sure to remove the seeds before proceeding.
- While you're waiting for the bell peppers to cool, in a large frying pan, heat 2 T olive oil then add the onion, garlic and spices, except the bay leaves. Saute for 5-7 minutes on medium-high heat.
- Add your (thawed) chicken to the frying pan. Cook through on both sides at medium heat.
- Chop up your roasted red peppers and add to the chicken. Saute for 5 minutes on medium heat.
- If you decide to add a can of tomato paste, I'd recommend skipping this step. At this point, there will be a lot of extra liquid in the chicken mixture. Get out a small sauce pan (I actually used what I was going to boil the pasta in for this) and pour the additional liquid in it and cook on medium to high heat uncovered for 10 minutes while the chicken mixture finishes cooking. Try to get it cooked down a bit. Pour this back into the chicken mixture. You can skip this step if you'd like, but the chicken mixture gets kind of watery.
- Cook pasta according to directions. Drain, and add to the frying pan to toss with chicken mixture. I tossed an additional 2 T of olive oil in at this point, but this is optional. Cook for 2-4 minutes or until you think the mixture is combined.
- Take off heat and serve with grated parmesan or mozzarella cheese.
Nutrition Facts : Calories 489.6, Fat 10.3, SaturatedFat 2, Cholesterol 105.9, Sodium 123.8, Carbohydrate 58.2, Fiber 0.2, Sugar 0.3, Protein 43.7
PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta and drain.
- Use a food processor or blender to chop red peppers to 1/4 inch in size.
- In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
- Do not allow sauce to boil; you're just trying to heat it through.
- Add pasta to sauce mixture and mix well.
- (Optional) Serve with parmesan cheese.
Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
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- In blender, place roasted peppers, whipping cream and 1/2 cup of the Parmesan cheese. Cover and blend on medium speed until smooth. Set aside.
- In 4- to 5-quart Dutch oven, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
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- Stir in chicken and roasted peppers mixture. Continue heating 4 to 6 minutes, stirring frequently, until heated through and sauce starts to thicken. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; serve with remaining 1/4 cup Parmesan cheese.
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