ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CHICKEN AND PEPPERS
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
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
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.
PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE
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
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
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
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
CHICKEN BREASTS WITH CHEESE SAUCE
This is one of my son-in-law's favourite chicken recipes. This recipe can also be made 'lighter' for those on a low fat diet by using a low fat cheese and trim/light milk and frying in a non stick pan which has been lightly sprayed with cooking spray/oil
Provided by Jen T
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the breadcrumbs and flour.
- Lightly beat the egg whites with 8 teasp water.
- Dip chicken in the egg white mix and then coat with the breadcrumb mix.
- Heat a little oil in frying pan and brown chicken for about 5mins each side.
- Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
- Bake for approx 15mins or until cooked through.
- While chicken is in oven make sauce.
- In a small saucepan melt butter and add flour.
- Cook 1min.
- over med heat.
- Add milk and stir constantly until boiling.
- Turn to low heat and simmer for 2mins still stirring.
- Remove from heat and stir in 1/4cup cheese.
- Place a chicken breast on each of 4 plates and pour over sauce.
- Sprinkle with remaining cheese.
- Garnish with parsley or paprika.
PENNE WITH CHICKEN IN CREAMY PEPPER JACK CHEESE SAUCE
This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.
Provided by MSnow
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, cook bacon until semi-crisp, reserving drippings.
- Drain bacon on paper towels and crumble when cool.
- Sauté sliced chicken in bacon drippings until no longer pink.
- Remove from pan and set aside.
- In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
- Stir in the flour and cook for 1 minute.
- Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
- Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
- Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
- Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Nutrition Facts : Calories 541.7, Fat 20.4, SaturatedFat 9.8, Cholesterol 68.4, Sodium 345.3, Carbohydrate 67.5, Fiber 9.2, Sugar 1.8, Protein 23.4
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