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
CHICKEN SAUSAGE PITA POCKETS
Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. -Christina Price, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan., Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.
Nutrition Facts : Calories 376 calories, Fat 16g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 736mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
ROASTED RED PEPPER CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
CREAMY SPINACH-STUFFED CHICKEN WITH ROASTED RED PEPPER FETTUCCINE RECIPE BY TASTY
Looking for an affordable but impressive meal? Try this cheese and spinach-stuffed chicken wrapped in luxurious prosciutto and served over creamy roasted red pepper pasta.
Provided by Katie Aubin
Categories Dinner
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
- Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
- On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30-60 minutes, until firm.
- Meanwhile, turn the broiler to high.
- Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
- Broil until the pepper starts to char and turn black, 2-3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
- Turn the oven temperature to 400°F (200°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2-3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
- Bake the chicken rolls for 15-20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
- Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
- Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1-2 minutes.
- Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
- Transfer the red pepper mixture to a high-speed blender and blend until smooth.
- Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
- Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
- Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
- Thinly slice the chicken rolls.
- Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
- Enjoy!
Nutrition Facts : Calories 858 calories, Carbohydrate 64 grams, Fat 51 grams, Fiber 3 grams, Protein 34 grams, Sugar 7 grams
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
From Bon Appetit Magazine, December 2008. "This simple dish has a quiche-like filling and baguette slices for a crust."
Provided by Shelby Jo
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter 8x8 inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
- Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach, toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
- Heat same pot over medium-high heat. Add sausage, saute until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.
- Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over top.
- Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
Nutrition Facts : Calories 3800.2, Fat 74.2, SaturatedFat 28.1, Cholesterol 329, Sodium 8703.9, Carbohydrate 635.9, Fiber 37.8, Sugar 6.1, Protein 135.8
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
Provided by Maria Helm Sinskey
Categories Egg Breakfast Brunch Bake Christmas High Fiber Sausage Spinach Bell Pepper Fall Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 to 8 servings or 4 servings plus leftovers
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
- Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
- Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
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