Grilled Tri Color Peppers With Whole Wheat Chicken And Prosciutto Ravioli Recipes

TRICOLOR PEPPER PASTA

Tricolor Pepper Pasta image

I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked penne pasta
1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch strips
1/2 pound fresh mushrooms, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

GRILLED TRICOLOR PEPPERS

Grilled Tricolor Peppers image

Provided by Jennifer Iserloh

Categories Onion Vegetable Side Vegetarian Bell Pepper Summer Grill/Barbecue Healthy Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 green bell pepper, cored, seeded and sliced into strips
1 yellow bell pepper, cored, seeded and sliced into strips
1 red bell pepper, cored, seeded and sliced into strips
1 large Vidalia onion, sliced into strips
1 tbsp olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

GRILLED TRI-COLOR PEPPERS WITH WHOLE WHEAT CHICKEN AND PROSCIUTTO RAVIOLI

Grilled Tri-Color Peppers with Whole Wheat Chicken and Prosciutto Ravioli image

Featuring a savory combination of whole wheat ravioli stuffed with chicken and prosciutto, and topped with fresh yellow, red and orange grilled peppers, this colorful pasta salad is a delicious complement to outdoor entertaining.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 medium (blank)s yellow bell peppers
2 medium (blank)s red bell peppers
2 medium (blank)s orange bell peppers
3 teaspoons finely chopped garlic
1 teaspoon kosher salt
¼ cup extra virgin olive oil
1 (20 ounce) package BUITONI® Whole Wheat Chicken & Prosciutto Ravioli
¼ cup BUITONI® Freshly Shredded Parmesan Cheese
2 tablespoons chopped fresh basil or flat-leaf parsley
1 pinch Ground black pepper

Steps:

Preheat grill to medium-high. Using tongs, place bell peppers on grill. Cook on each side for 3 to 4 minutes or until skins are lightly charred (about 12 to 16 minutes total grilling time). Transfer bell peppers to a baking dish and cover with plastic wrap; cool for about 20 minutes.
Place garlic and salt in large serving bowl; mash garlic to a paste with the back of a wooden spoon. Add oil; whisk until the salt is dissolved. Remove and discard skins from bell peppers. Remove and discard stems and seeds. Cut bell peppers into strips. Add to bowl with garlic.
Prepare pasta according to package directions. Place pasta in serving bowl with cheese and basil. Toss gently to coat. Season with ground black pepper.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 40.1 g, Cholesterol 51 mg, Fat 21.9 g, Fiber 5.1 g, Protein 16.5 g, SaturatedFat 4.8 g, Sodium 961.7 mg, Sugar 6.2 g

GRILLED GARLIC CHICKEN WITH BELL PEPPERS

Grilled Garlic Chicken with Bell Peppers image

Provided by Marie Samples

Categories Chicken Pepper Marinate Low Cal Backyard BBQ Grill Grill/Barbecue Bon Appétit New York

Yield Serves 6

Number Of Ingredients 8

Ingredients

3/4 cup purchased herb or Italian salad dressing
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves, chopped
6 skinless boneless chicken breast halves
1 red bell pepper, quartered lengthwise
1 green bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
Cooked white rice

Steps:

Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally.
Prepare barbecue (medium heat) or preheat broiler. Drain marinade and discard. Grill or broil chicken and bell pepper until just cooked through, about 4 minutes per side.
Mound rice in center of platter. Arrange chicken and peppers decoratively around rice and serve.

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

Ingredients

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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