Three Pepper Chickent Pasta Food

CHICKEN & PEPPERS PASTA {QUICK & EASY DINNER}

Steps:

• Cook penne pasta as directed on the packaging
• While the pasta is cooking, heat a large skillet over medium/high heat with a drizzle of olive oil. Add bell peppers, onion, and cooked chicken breasts. (if using uncooked chicken, add it to the pan 5 minutes before the peppers, cooking thoroughly).
• Cook covered for about 7 minutes, stirring occasionally until peppers are tender-crisp.
• Mix in Barilla Tomato & Basil sauce and simmer for 5 minutes.
• Gently mix in strained penne pasta.
• Top with shredded mozzarella cheese, cover for 5 minutes for the cheese to melt.

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

THREE-CHEESE & PEPPER PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender., In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken., Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.

RIGATONI WITH CHICKEN AND THREE PEPPER SAUCES

Steps:

• Cook rigatoni according to pkg directions, without adding salt, drain and set aside.
• In a large skillet, over medium heat, heat the oil.
• Add the peppers, onion, and garlic and sauté for 6 minutes.
• Add the tomato, chicken broth, parsley, Italian seasoning, crushed red pepper and salt and pepper to taste.
• Add the lemon juice.
• Add the chicken to the skillet and cook chicken in the sauce over low heat just until chicken is warmed in the sauce.
• Arrange the cooked rigatoni on a serving platter.
• Spoon chicken and pepper sauce over rigatoni and serve.

3 PEPPER PASTA

Steps:

• (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
• In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
• Add mushrooms and garlic and cook 3-4 minutes.
• Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
• When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
• If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
• Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.

THREE-PEPPER PASTA WITH PESTO

Steps:

• Cook ziti as directed on package. Drain.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
• Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
• TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN

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.