Chicken In Pepper Garlic And Tomato Sauce Recipes

EASY CREAMY CHICKEN IN TOMATO SAUCE

Easy creamy chicken in tomato sauce image

Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.

Provided by Alida Ryder

Categories Dinner

Time 20m

Number Of Ingredients 13

Ingredients

500 g (1lb) chicken breasts
1 tsp salt
1 tsp paprika
½ tsp pepper
1 onion (finely chopped )
4 garlic loves (crushed )
1 tsp oregano
1½ cups tomato passata
½ cup cream
½ cup Parmesan cheese (grated )
salt and pepper
pinch of sugar ((optional))
fresh basil (to serve )

Steps:

Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
Heat a large frying pan over medium-high heat.
Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
Pour in the passata/tomatoes and cream.
Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
Top with basil and serve.

Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN WITH GARLIC-TOMATO SAUCE

Chicken With Garlic-Tomato Sauce image

I originally made this using a recipe I found in an italian cookbook. I don't have the book anymore, so I've had to make this from memory, and it gets better everytime! If they're in season, you can add fresh tomatoes. Serve this over pasta, rice, mashed potatoes, whatever you choose. Refrigerates and reheats well.

Provided by RachelSometimes

Categories Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breasts, cut into chunks
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/3 cup dry white wine (use more or less depending on your preference)
1 large yellow onion, sliced into strips
2 green peppers, sliced into strips
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
salt (to taste)
pepper (to taste)

Steps:

Season chicken with salt and pepper to taste.
Brown chicken with olive oil until cooked through.
Remove chicken and set aside for later.
In same pan, add garlic and wine. Simmer for 3 minutes.
Add onions and green peppers. Cook covered until onions and peppers are tender.
Add tomatoes, tomato sauce, and chicken. Stir.
Simmer covered until all flavors combine.
Enjoy!

Nutrition Facts : Calories 383.8, Fat 12.9, SaturatedFat 2.1, Cholesterol 102.7, Sodium 817, Carbohydrate 19.9, Fiber 4.2, Sugar 10.5, Protein 44.1

CHICKEN WITH GARLIC-TOMATO SAUCE

Chicken with Garlic-Tomato Sauce image

My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 cup Italian tomato sauce
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
1 teaspoon dried rosemary, crushed
Hot cooked pasta

Steps:

Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN, PEPPER AND TOMATOES

Chicken, Pepper and Tomatoes image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large skinless boneless chicken breast halves, tenders removed
1/4 cup olive oil
1 red bell pepper, thinly julienned
1 carrot peeled and thinly julienned
1 stalk celery, thinly julienned
1 clove garlic thinly sliced
1/2 cup dry white wine
1 cup Italian canned plum tomatoes, cut into strips
Salt and freshly ground black pepper

Steps:

Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.
Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.

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