PRESSURE-COOKER RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth-and it would also make a great filling for tacos or burritos. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
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
CROCKPOT RED PEPPER CHICKEN
The combination of chicken, red pepper, and garlic is intoxicating. It smells as good as it tastes!
Provided by xaashley
Categories Chicken Breast
Time 6h10m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in crockpot and cook for 3-6 hours, or until chicken is cooked through and tender.
- To freeze - Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. To cook, thaw and add to crockpot. Cook on "low" setting for 3-6 hours, or until chicken is cooked through and tender.
Nutrition Facts : Calories 362.2, Fat 22.1, SaturatedFat 3.4, Cholesterol 96.8, Sodium 373.3, Carbohydrate 6.6, Fiber 1.5, Sugar 2.8, Protein 33.1
CROCK POT CHICKEN STUFFED RED BELL PEPPERS
Easy to get ready and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood. Serve with a salad
Provided by Bergy
Categories Lunch/Snacks
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the top off each pepper- save the tops, snap off the stem.
- Remove seeds& membranes from peppers, do not puncture the bottoms.
- Saute the chicken in an oil sprayed no stick skillet for 5 minutes, remove from the pan Saute Onion until transparent (approx 5 min).
- Add corn, pine nuts, cumin, chili flakes, salt& pepper.
- Return chicken to pan, add rice& chopped tomato.
- Fill the peppers and place in the crock pot.
- Sit each pepper on one of the saved pepper tops Pour the chicken broth around the peppers.
- Turn on low for approx 5 hours- Try not to lift the lid until near the end.
- If the broth has evaporated add a bit more or just add plain water.
Nutrition Facts : Calories 410.4, Fat 15.8, SaturatedFat 1.7, Cholesterol 75.5, Sodium 453.4, Carbohydrate 35.9, Fiber 5.2, Sugar 9, Protein 32.8
SLOW COOKER CHICKEN PEPPERONI
Chicken breast with a little kick, served over spaghetti. Use your favorite spaghetti sauce - I use one with mushrooms and green bell peppers.
Provided by Carla Hudson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h10m
Yield 4
Number Of Ingredients 7
Steps:
- Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
- Cook on Low until chicken is cooked through, 4 to 5 hours.
- Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 31.2 g, Cholesterol 87.1 mg, Fat 12.7 g, Fiber 3.7 g, Protein 35.2 g, SaturatedFat 5.1 g, Sodium 1192 mg, Sugar 9.7 g
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