CHICKEN SAUSAGE AND PEPPERS
We love the ease of sheet pan suppers and this one, with its 15 minutes of prep time, is a perfect example of why. Your meat and veggies cook together to make a healthy meal that comes together fast.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. In the prepared pan combine peppers, onion, and tomatoes. Drizzle with oil and vinegar; toss gently to coat. Roast 30 minutes.
- Push vegetables to one side, exposing about one-fourth of the pan. Place sausage in pan. Roast 10 to 15 minutes more or until vegetables are tender and sausage is heated through. Top with oregano. If desired, serve with toasted baguette slices.
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Cholesterol 65 mg, Protein 18 g, SaturatedFat 3 g, Sodium 494 mg, Sugar 11 g, Fat 11 g, ServingSize 5 1/2 cups, UnsaturatedFat 4 g
ITALIAN CHICKEN SAUSAGE AND PEPPERS
Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for flavorful Italian fare. Bring it all together with toasted bread and fresh oregano.
Provided by Jamie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
- Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
- Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.5 g, Cholesterol 33.3 mg, Fat 24.2 g, Fiber 4.1 g, Protein 19.5 g, SaturatedFat 6.9 g, Sodium 1231.5 mg, Sugar 6 g
CHICKEN AND SAUSAGE RECIPE WITH PEPPERS
This easy chicken and sausage recipe combines hearty chicken thighs, Italian sausage, loads of bell pepper and baby red potatoes. It's all cooked in an easy red sauce for one comforting meal you and your family will love.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit. Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the oven and set aside when time is up. Note: the potatoes will finish cooking later in the sauce.
- Meanwhile, season chicken thighs with 1/4 teaspoon each of salt and pepper.
- Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat on the stovetop.Note: The pan should have a lid for use later.
- Place the chicken in the pan and brown for 5 to 7 minutes on one side. Flip the chicken to the other side and brown for another 5 to 7 minutes. Transfer the chicken to a plate and set aside. Note: Chicken is not cooked at this point, we're just adding a little colour to it.
- Add the sausages to the pan and brown for 2 to 3 minutes on one side. Flip the sausages and brown on the other side for another 2 to 3 minutes. Transfer sausages to a plate and set aside. Note: Sausages are not cooked at this point.
- Remove any excess oil from the pan. Add remaining 1/2 tablespoon of olive oil. Add onion and cook, stirring often, for about 2 minutes.
- Deglaze with chicken broth (loosening up any brown bits on the bottom of the pan from the chicken and sausages with a wooden spoon) and cook until the broth is reduced by half, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add peppers, mushrooms, cooked potatoes, herbs, crushed red pepper flakes, remaining 1/2 teaspoon each of salt and black pepper. Cook, stirring, for about 3 to 4 minutes.
- Make a little space in the centre of the pan by pushing veggies to one side. Add tomato paste and stir in.
- Add tomatoes and stir.
- Place reserved chicken and sausages (and any juices) back into pan, tucking into the sauce and covering with it. Bring to a simmer (you want to maintain a gentle bubbling as it cooks) and cover with a lid. Cook, stirring about halfway so the sauce doesn't stick to the bottom of the pan, for 30 to 35 minutes or until the potatoes are fork-tender and the chicken and sausages are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
- Stir in balsamic vinegar. Season with additional salt and pepper, if desired, to taste.
- Garnish with parsley and Parmesan. Serve and enjoy! Great with a hunk of crusty bread to soak up that delicious sauce.
CHICKEN SAUSAGE, PEPPER AND ONION SUBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 subs
Number Of Ingredients 13
Steps:
- Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
- While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
- Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
- Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.
SAUSAGE & CHICKPEA SKILLET
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
CHICKEN SAUSAGES WITH PEPPERS
Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. -Deborah Schaefer, Durand, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
HOT CHICKEN WITH SAUSAGES, TOMATOES & PEPPERS
Cook this moreish meat feast of chicken thighs with spicy sausages, tomatoes and peppers. It tastes great served with pilaf rice or mashed potatoes
Provided by Diana Henry
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer - one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides - you don't want to cook the chicken through, just get some colour on it - then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
- Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the 'sauce' that forms around the vegetables halfway through.
- When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you've roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).
Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
THREE-PEPPER RICE AND CHICKEN POT
After finding out how easy it is to grow different types of peppers in my backyard, I wanted to incorporate them into a dish. This is what I ended up with: a version of arroz con pollo or jambalaya with a little added kick.
Provided by SIMONTAN
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
- Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
- While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
- Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
- Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 38.5 g, Cholesterol 79.5 mg, Fat 24.4 g, Fiber 5.3 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 1375.3 mg, Sugar 7.5 g
SPAGHETTI WITH CHICKEN, SAUSAGE, AND PEPPER SAUCE
Categories Chicken Pasta Sauté Kid-Friendly Quick & Easy Sausage Bell Pepper Simmer Boil Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
CHICKEN WITH SAUSAGE AND HOT CHERRY PEPPERS
From Sara Moulton, who says ... "This is based on an Italian dish called scarpariello - sort of a "turf and turf." I love the combination of chicken and sausages to begin with, and when you throw in the pickled peppers, the whole dish takes on a lively peppery taste. When I first made this, I braised the chicken in the sauce and it came out a little tough (my stove is electric and it is hard to get the low temperature right.) The skin was rubbery, too. I decided I could achieve a crisper skin and a moister texture by searing the chicken on top of the stove and finishing it in the oven. This has the added benefit of speeding up the preparation time since you can make the sauce on top of the stove while the chicken is in the oven. If you are a glutton for very spicy food, use hot Italian sausage. If you are trying to cut back on fat, use turkey sausages."
Provided by Tim964
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
- Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
- Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.
Nutrition Facts : Calories 410.3, Fat 19.2, SaturatedFat 4.9, Cholesterol 63.4, Sodium 810.6, Carbohydrate 19.8, Fiber 5.8, Sugar 4.2, Protein 30.9
ITALIAN CHICKEN SAUSAGE AND PEPPERS SKILLET
I created this tasty and easy dish for my husband and kids using two things they love--sausage and peppers, but made it a bit more healthy using chicken sausage instead of pork.
Provided by Chef Luvfood
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat large skillet and add olive oil. Add sausage and brown on all sides. Remove sausage to cutting board.
- Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes. Then add peppers, Italian seasoning and salt and pepper. Cook until crisp tender.
- While pepper mixture is cooking. Cut sausage into bite sized pieces. Then add back to skillet when peppers are just about done.
- Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered. Stir in cooked and drained pasta.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 381.2, Fat 11.7, SaturatedFat 3.3, Cholesterol 11, Sodium 198.1, Carbohydrate 53.1, Fiber 7.6, Sugar 2.7, Protein 10
More about "chicken and three peppers sausage recipes"
CHICKEN SCARPARIELLO WITH SAUSAGE AND PEPPERS RECIPE
From bonappetit.com
4.8/5 (97)Estimated Reading Time 5 minsServings 4
- Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.
- Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.
- Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.
- Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.
ONE DISH CREAMY CHICKEN & SAUSAGE BAKE - SWANSON
From campbells.com
CHORIZO & CHICKEN - FORTUNA'S SAUSAGE & ONLINE MARKET
From fortunasausage.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
LIGHTNING-FAST CHEESY THREE-PEPPER RAVIOLI WITH ITALIAN SAUSAGE
From twohealthykitchens.com
CREAMY SKILLET CHICKEN AND PEPPERS RECIPE - COOK WITH …
From cookwithcampbells.ca
CHICKEN AND SAUSAGE MAIN DISH RECIPES | MYRECIPES
From myrecipes.com
CHICKEN WITH THREE PEPPERS - WOMAN'S DAY
From womansday.com
BAKED SAUSAGE AND PEPPERS - FLAVOR QUOTIENT
From flavorquotient.com
SICHUAN SPICY THREE PEPPER CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
EASY SAUSAGE AND PEPPERS - IN 30 MINUTES! - DISHING DELISH
From dishingdelish.com
ROAST CHICKEN WITH SAUSAGE AND PEPPERS RECIPE - FOOD & WINE
From foodandwine.com
SHEET PAN CHICKEN SAUSAGE WITH BROCCOLI, PEPPERS, AND POTATOES
From nourish-and-fete.com
CHICKEN SAUSAGE WITH PEPPERS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
THREE-PEPPER SAUSAGE CORNBREAD DRESSING RECIPE | EPICURIOUS
From epicurious.com
CHICKEN SCARPARIELLO WITH SAUSAGE AND PEPPADEW PEPPERS
From thekitchn.com
CHICKEN THREE PEPPERS - RECIPES | COOKS.COM
From cooks.com
CHICKEN SAUSAGE AND VEGETABLE SKILLET - LOVE TO BE IN THE KITCHEN
From lovetobeinthekitchen.com
HEALTHY CHICKEN SAUSAGE RECIPES | EATINGWELL
From eatingwell.com
10 BEST CHICKEN SAUSAGE DINNER RECIPES - YUMMLY
From yummly.com
CHICKEN SAUSAGE SUBS WITH PEPPERS & ONIONS RECIPE
From pinterest.ca
ROASTED CHICKEN SAUSAGE, PEPPERS AND POTATOES - THE COMFORT OF …
From thecomfortofcooking.com
OVEN ROASTED CHICKEN, SAUSAGE AND POTATOES - OLIVIA'S CUISINE
From oliviascuisine.com
ITALIAN SAUSAGE AND PEPPERS SKILLET WITH RICE - AVERIE COOKS
From averiecooks.com
ITALIAN SAUSAGE, ONIONS AND PEPPERS RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
CHICKEN SAUSAGE PEPPERS AND ONION SHEET PAN DINNER
From flavormosaic.com
CHICKEN AND SAUSAGE PENNE JAMBALAYA - JO COOKS
From jocooks.com
17 SAVORY CHICKEN APPLE SAUSAGE RECIPES THAT WILL WIN YOU OVER
From cookingchew.com
RECIPES SAUSAGE AND PEPPERS AND ONIONS - THERESCIPES.INFO
From therecipes.info
CHICKEN SAUSAGE AND PEPPERS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
SAUSAGE AND PEPPERS - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN SAUSAGE AND PEPPERS MACARONI CASSEROLE - SKINNYTASTE
From skinnytaste.com
THE BEST CHICKEN SCARPARIELLO WITH CHERRY PEPPERS - SIP AND FEAST
From sipandfeast.com
SLOW COOKER CHICKEN SAUSAGE AND PEPPERS - AGGIE'S KITCHEN
From aggieskitchen.com
CHICKEN WITH PEPPERS AND PASTA - AMANDA'S COOKIN'
From amandascookin.com
BAKED SAUSAGE AND PEPPERS (SHEET PAN) - THE MEDITERRANEAN DISH
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love