Pasta Sauce With Chicken And Peppers Recipes

CHICKEN & PEPPERS WITH PASTA

Steps:

• Melt Fresh Buttery Taste Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
• Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.
• Cook vermicelli according to package directions. Drain.
• Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook, 3-5 minutes, until cheese is melted. Add hot cooked vermicelli; toss gently to coat.

QUICK SPAGHETTI SAUCE

Steps:

• In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
• Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE

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.

PASTA WITH CHICKEN AND PEPPER CHEESE SAUCE

Steps:

• Over medium heat saute the chicken breasts in the oil until all the pink is gone.
• Remove the meat from the skillet.
• In the same skillet, add onion, red and jalapeno pepper and garlic.
• Cook until just tender.
• Stir in the flour and cook for 1 minute.
• Add broth, milk and Worcestershire sauce.
• Cook and stir until bubbly.
• Stir in cheese and sour cream; then add the chicken to the sauce.
• Reheat-- BUT DO NOT LET BOIL.
• Serve over cooked spaghetti.

SPAGHETTI WITH CHICKEN AND PEPPERS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red-pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes.Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar.
• Add pasta, chicken, bell pepper, cilantro, and salt to the bowl, and toss to combine with the sauce. Serve on a bed of shredded cabbage, if desired.

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.

PASTA SAUCE WITH CHICKEN AND PEPPERS

Steps:

• Place a large pot on the stove and turn the heat to high.
• Add the olive oil and brown the thighs, skin side down.
• When the skin is golden brown, flip the thighs and brown the other side.
• Remove and set aside on a plate.
• Drain the excess fat from the pan and put back on the heat.
• Add the onions and stir and scrape up any brown bits on the bottom of the pan.
• When the onions are golden and caramelized, add the garlic.
• Cook for about 3 minutes.
• Add the wine, chicken thighs, peppers, tomatoes and tomato paste.
• Cover with a lid and let simmer for 1 hour.
• Serve over a short pasta such as penne or rotini.