Chicken With Pepper Cheese Sauce Recipes

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BAKED CHICKEN AND PEPPERS



Baked Chicken and Peppers image

These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.

Provided by Kimber

Categories     Dinner

Time 50m

Number Of Ingredients 12

2 lbs boneless skinless chicken breast (cut into thin cutlets)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 sweet yellow onion (thinly sliced)
4 cloves garlic (pressed)
15 oz crushed tomatoes ((1 can))
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup mozzarella cheese (shredded)

Steps:

  • Place the onions and peppers in the bottom of a 9x13 baking dish.
  • Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
  • Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
  • Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g

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.

PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE



Pasta With Chicken and Pepper-Cheese Sauce image

Found this recipe few years ago in a BH cookbook. The variety of peppers add a nice kick and the creamy monterey cheese sauce provide the perfect balance.

Provided by Julie Tremmel

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces spaghetti or 8 ounces fettuccine
8 ounces boneless chicken breasts
1 tablespoon flour
1/2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1/8-1/4 teaspoon white pepper
1/8-1/4 teaspoon ground black pepper
1 tablespoon cooking oil
1 cup red bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1 cup monterey jack cheese, grated
1/4 cup sour cream

Steps:

  • Cook pasta to package directions. Drain and keep warm.
  • Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
  • In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
  • Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
  • Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
  • Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.

Nutrition Facts : Calories 544.4, Fat 22.5, SaturatedFat 9.9, Cholesterol 73.2, Sodium 664.3, Carbohydrate 54.4, Fiber 3.2, Sugar 5, Protein 29.7

CHICKEN WITH PEPPER CHEESE SAUCE



Chicken with Pepper Cheese Sauce image

A cheesy, creamy pasta dish that has just a bit of a bite. Reduce the jalapeno according to how spicy you like it. This goes great with garlic toast.

Provided by JLILLY19

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 16

¼ cup all-purpose flour
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
3 skinless, boneless chicken breast halves - cut into 1 inch pieces
2 tablespoons olive oil
1 red bell pepper, seeded and chopped
1 onion, chopped
1 clove garlic, minced
½ jalapeno pepper, seeded and minced
¾ cup chicken broth
2 teaspoons Worcestershire sauce
½ cup milk
1 tablespoon all-purpose flour
½ cup sour cream
1 cup shredded Monterey Jack cheese
1 (12 ounce) package uncooked linguini pasta

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
  • Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
  • Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
  • Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 51.5 g, Cholesterol 61 mg, Fat 16.9 g, Fiber 3 g, Protein 28.2 g, SaturatedFat 7.5 g, Sodium 181.3 mg, Sugar 4.8 g

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