CHICKEN SAUTE WITH MUSHROOMS AND PEPPERS
Enjoy the best of both worlds with our Chicken Sauté with Mushrooms and Peppers. You'll get to have a Healthy Living recipe in just 26 minutes to share with eight. Enjoy rigatoni and delicious tomato basil sauce in this tasty dish.
Provided by My Food and Family
Categories Chicken
Time 26m
Yield Makes 8 servings, about 2 cups each.
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 min., stirring occasionally. Add mushrooms and green peppers; stir. Cook 5 min. or until chicken is done. Stir in pasta sauce; simmer 5 min., stirring occasionally.
- Drain pasta; place in large bowl. Add half the chicken mixture; mix lightly. Top with remaining chicken mixture and cheese.
Nutrition Facts : Calories 460, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g
CHICKEN AND MUSHROOM SAUTE
A quick and easy dish that is low fat and delicious. Serve over cooked rice.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 2
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
- To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
- Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g
LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS
Make and share this Light Chicken with Mushroom Cream Sauce and Red Peppers recipe from Food.com.
Provided by KMSoprano
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a saute pan liberally with cooking spray and warm over medium heat.
- Add red pepper and chicken to pan.
- Sprinkle lightly with season salt.
- Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
- Add sour cream and cream of mushroom soup.
- Cook until heated through and sprinkle with black pepper.
- Serve over pasta.
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
CHICKEN SCALOPPINI WITH PEPPERS AND MUSHROOMS RECIPE - (3.7/5)
Provided by cindygwest
Number Of Ingredients 13
Steps:
- 1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside. 2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels. 3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. 4. Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
CHICKEN BELL PEPPERS ONIONS AND MUSHROOMS WITH MARSALA
Make and share this Chicken Bell Peppers Onions and Mushrooms With Marsala recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan.
- Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown.
- Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize.
- Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.
Nutrition Facts : Calories 348.6, Fat 11.5, SaturatedFat 2, Cholesterol 109, Sodium 497.9, Carbohydrate 11.4, Fiber 2.4, Sugar 5.7, Protein 39
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