Chicken And Pepper Trio Recipes

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TRI-PEPPER CHICKEN



Tri-Pepper Chicken image

Make and share this Tri-Pepper Chicken recipe from Food.com.

Provided by RecipeNut

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil or 3 tablespoons vegetable oil, divided
1 small onion, chopped
1 1/2 cups sliced mushrooms
6 boneless skinless chicken breast halves (about 1 1/2 pounds)
12 ounces roasted red peppers, drained and cut in strips
1 medium green bell pepper, seeded and cut into 1 inch pieces
1/4 teaspoon red pepper flakes
26 ounces spaghetti sauce
16 ounces linguine

Steps:

  • Heat 1 tablespoon oil in large skillet.
  • Add onion; cook over medium heat 3 minutes, stirring occasionally.
  • Add mushrooms; cook and stir 5 minutes or until tender.
  • Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
  • Reduce heat to low.
  • Return vegetables to skillet.
  • Stir in roasted peppers, bell pepper and red pepper flakes.
  • Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
  • Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
  • Meanwhile, cook linguine according to package directions; drain.
  • Serve chicken with linguine.

Nutrition Facts : Calories 590.8, Fat 12.7, SaturatedFat 2, Cholesterol 68.4, Sodium 1484.1, Carbohydrate 76.3, Fiber 4.3, Sugar 14.2, Protein 41

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W



Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W image

This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving

Provided by Rhiannon Deux

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
1/4 cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

Steps:

  • Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  • Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
  • Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

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