SAUTéED CHICKEN IN CREAMY RED PEPPER SAUCE
Sautéed Chicken in Creamy Red Pepper Sauce is so incredibly flavorful but simple. Serve it over noodles, zoodles, spaghetti squash or with roasted veggies!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 12
Steps:
- Add 1 tbsp of oil to hot skillet on medium high heat. Add thinly sliced red peppers. Sauté until tender with some browning. Remove red peppers from the skillet and set aside.
- Slice the chicken breasts horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add other 1 tbsp of oil to pan. Add chicken to the hot pan. Liberally salt and pepper the side facing up. Sauté until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add all Creamy Red Pepper Sauce ingredients to a blender. Blend until smooth.
- Pour sauce into skillet. Add the red peppers, chicken, and spinach to your sauce. Cover. Let simmer on medium to medium low for 5 minutes or until chicken is cooked through and sauce is warmed.
Nutrition Facts : Calories 324 kcal, Carbohydrate 6 g, Protein 34 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 1443 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
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 BELL PEPPERS SKILLET
Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It's seasoned with lots of spices and it's also low-carb, paleo and whole30 friendly.
Provided by Olivia Ribas
Categories dinner Lunch Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 258 kcal, Carbohydrate 9 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 758 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g
SAUTEED CHICKEN AND RED PEPPERS
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
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
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
CHICKEN WITH RED BELL PEPPERS
Provided by Dawn Murray
Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
- Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.
CHICKEN IN RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
- Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
- Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
- Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams
SASSY CHICKEN & PEPPERS
This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup-it's a win-win! -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.
Nutrition Facts : Calories 239 calories, Fat 12g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN RED PEPPER SAUTE FOR TWO
A very simple recipe to serve over rice. Although peppers are in season in summer, I can also see making this for Valentine's Day since it is red & white! From Taste of Home's Quick Cooking (July/August 1999)
Provided by Vino Girl
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat.
- Heat oil in a nonstick skillet over medium-high heat.
- Add the chicken mixture and remaining broth; cook and stir for 2 minutes.
- Add red pepper strips; cook and stir until the chicken is no longer pink and the peppers are crisp-tender, about 6-8 minutes. (During this time, I added a little water to the pan because I was afraid it was going to cook dry. It worked out well, and produced a nice sauce.).
- Garnish with green onions or chives.
Nutrition Facts : Calories 227.5, Fat 8.7, SaturatedFat 1.4, Cholesterol 65.8, Sodium 266.4, Carbohydrate 8, Fiber 1.3, Sugar 2.7, Protein 28.1
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