Sautéed Chicken With Roasted Red Pepper Sauce Food

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CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

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 AND PEPPERS IN GARLIC WINE SAUCE



Chicken and Peppers in Garlic Wine Sauce image

Pollo con Pimientos, Ajos y Vino Blanco...submitted for Zaar World Tour 5. Spanish dish features chicken sauteed in olive oil and garlic, then simmered with roasted red peppers in white wine.

Provided by FolkDiva

Categories     Chicken Breast

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

2 lbs chicken breasts, boneless skinless
5 -6 tablespoons extra virgin olive oil
4 -5 garlic cloves, peeled and sliced
2 red bell peppers, roasted
12 -20 ounces dry white wine

Steps:

  • Salt chicken breasts on both sides.
  • Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
  • Add garlic to pan and saute with chicken over low heat.
  • Cut peppers into large strips and place in pan.
  • Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
  • Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.

SAUTEED CHICKEN AND RED PEPPERS



Sauteed Chicken and Red Peppers image

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

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

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

SAUTéED CHICKEN WITH ROASTED RED PEPPER SAUCE



Sautéed Chicken With Roasted Red Pepper Sauce image

This recipe came with every single bottle of Tabasco Sauce I bought in 2007. I finally cooked it. VERY good with a VERY good bite.

Provided by Tabascoman77

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 large red bell peppers, cored, cut in half*
2 teaspoons white wine vinegar
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 whole boneless chicken breasts, split
salt and pepper

Steps:

  • Preheat broiler. Place 4 of the pepper halves on rack of broiling pan. Broil about 5 minutes on each side or until peppers are lightly charred. Remove peppers to brown paper bag. Close bag so that peppers can steam for 10 minutes. Remove skin from peppers. Cut remaining uncooked pepper halves into strips and set aside.
  • Blend roasted peppers, vinegar, TABASCO® Sauce and salt in food processor or blender. Gradually add 1 tablespoon oil until mixture is smooth.
  • Heat remaining 2 tablespoons oil in heavy skillet over high heat. Sprinkle chicken with salt and pepper and add to pan. Sauté 8 to 10 minutes on each side or until done. Remove chicken from skillet. Add pepper strips to skillet and sauté 1 to 2 minutes. Serve chicken with pepper strips and sauce.

Nutrition Facts : Calories 370.9, Fat 23.9, SaturatedFat 5.3, Cholesterol 92.8, Sodium 240.3, Carbohydrate 7.4, Fiber 2.5, Sugar 5.2, Protein 31.4

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE



Pasta With Chicken and Roasted Red Pepper Cream Sauce image

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

1 (9 ounce) package of refrigerated fettuccine pasta or 1 (9 ounce) package pasta, of your choice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 (10 ounce) container refrigerated alfredo sauce
1 (6 ounce) package ready-to-eat cooked chicken breasts, strips,cut into bite-sized pieces
grated parmesan cheese (optional)

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

CHICKEN WITH ROASTED RED PEPPERS



Chicken with Roasted Red Peppers image

Make and share this Chicken with Roasted Red Peppers recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 (7 ounce) jars roasted red peppers (throw in the juice too)
4 cloves minced garlic
1/4-1/2 cup white wine
1 teaspoon vinegar
parsley

Steps:

  • In olive oil flavored spray, brown chicken.
  • Add all other ingredients and simmer until hot.
  • Serve with pasta or rice.

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE



Grilled Chicken Breast with Creamy Red Pepper Sauce image

This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!

Provided by rileyk2

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
4 teaspoons butter or 4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine (or vermouth)
2 tablespoons chopped fresh parsley

Steps:

  • While chicken breasts are grilling, prepare sauce.
  • Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
  • Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
  • Meanwhile, measure into blender the cream cheese, sour cream and wine.
  • Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
  • Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
  • Serve over chicken; garnish with parsley.

Nutrition Facts : Calories 335.4, Fat 20.5, SaturatedFat 8.1, Cholesterol 112.7, Sodium 154.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 31.4

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