Chicken And Bell Pepper Pasta Recipes

CHICKEN AND BELL PEPPER PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken, bell peppers and garlic; cook and stir 5 to 6 min. or until chicken is done. Add 3/4 cup broth; simmer on low heat 2 min. or until heated through, stirring occasionally. Whisk remaining broth and flour until blended. Add to chicken mixture; cook and stir 2 min. or until sauce is thickened. Add Neufchatel; cook 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
• Drain pasta; return to pan. Add chicken mixture; mix lightly. Serve topped with Parmesan and black pepper.

EASY CREAMY CHICKEN PASTA WITH BELL PEPPERS

Steps:

• In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
• While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
• In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
• Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.

RIGATONI WITH CHICKEN AND BELL PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
• Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

HARVEST PEPPER AND CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
• Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
• Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

CHICKEN 'N PEPPERS PASTA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Add vegetables; cook 6 to 8 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Drain pasta. Add to chicken mixture along with the sauce; cook 5 min. or until heated through, stirring occasionally.
• Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 min. or until cheese is melted; top with Parmesan.

CHICKEN-PEPPER ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

SPICY CHICKEN PEPPER PASTA

Steps:

• Heat oil in large fry pan on medium-high heat.
• Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
• Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
• Bring to boil.
• Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
• Meanwhile, bring a large pot of water to a boil.
• Add pasta and cook until tender.
• Stir half of the cheese into sauce; spoon over drained pasta.
• Top with the remaining cheese.
• Sprinkle with addiional red pepper flakes, if desired.

CHEESY CHICKEN PEPPER PASTA

Steps:

• In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
• In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
• Pour sauce over hot pasta; serve.

CHICKEN, RED BELL PEPPER, & PESTO PASTA

Steps:

• Cook bell pepper in 2 tsp oil in a small saucepan. Remove from pan.
• Cook whole chicken breast in leftover oil, plus ~2tsp. Remove from pan. Allow to cool. Cut into bite-sized pieces.
• Mix pesto package with water and oil. Bring to a boil, stirring constantly. Turn heat to low.
• Add chicken and pepper to pesto sauce, cook under low heat, covered, ~5 minutes, until everything's warm.
• Mix pasta into the sauce, pepper, and chicken.
• Keep on low heat, uncovered, 5 minutes to let flavors mingle (or not, if you want more distinct flavor).
• Enjoy!

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.