CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS
This is a one dish meal that can be prepared quickly and easily.
Provided by MKATES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
- Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
KILLER CHICKEN WITH MUSHROOM, ASPARAGUS, AND RED BELL PEPPER
Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option.
Provided by globalmitch
Categories Asian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Nutrition Facts : Calories 1094.8 calories, Carbohydrate 86.7 g, Cholesterol 269.9 mg, Fat 47.7 g, Fiber 5.7 g, Protein 77.8 g, SaturatedFat 12.6 g, Sodium 609.7 mg, Sugar 4.3 g
SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES
Delicious as a side dish, this easy saute becomes a simple vegetarian entree tossed with pasta and sprinkled with cheese.
Provided by Dancer
Categories Vegetable
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
- Toss in the chopped olives and the lemon juice and cook another minute.
- Serve immediately.
BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the peperoncini over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.
MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 8
Steps:
- Heat stove to medium-high heat.
- Cut asparagus into 2" pieces and place in a pan or skillet.
- Chop mushrooms and place in skillet with asparagus.
- Saute in 1 Tablespoon of olive oil until asparagus goes soft.
- Set aside, and keep warm.
- Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
- Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
- Add the vegetables into the pan with the chicken.
- Cook until the chicken is a golden brown, and everything is heated through.
- Add a dash of pepper.
- Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 741 kcal, Fat 37 g, SaturatedFat 6 g, Cholesterol 261 mg, Sodium 985 mg, Carbohydrate 14 g, Sugar 7 g, Protein 88 mg
CHICKEN WITH RED BELL PEPPERS
Provided by Dawn Murray
Categories Chicken Pepper Sauté Valentine's Day Quick & Easy Low Cal Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
- Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.
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.
BALSAMIC CHICKEN WITH RED, ORANGE AND YELLOW PEPPERS
Stir-fried chicken with colorful peppers in balsamic vinegar and basil bring plenty of flavor to this exciting dish. (I use the small colorful peppers from Costco.) Serve with rice or pasta. 4 Points per serving.
Provided by Cucina Casalingo
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray skillet with cooking spray.
- Heat 2 teaspoons olive oil in a large skillet over medium heat.
- Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
- Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
- Cook about 5 minutes, until tender.
- Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
- Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet.
- Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
- Stir in remaining balsamic vinegar just before serving.
SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS
Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.
Provided by rasoiyo
Categories Onions
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash asparagus and discard ends, cut into half.
- Cut Red Bell Pepper and Red Onion length wise.
- Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
- Add crushed Red Pepper and grated Black Pepper and Salt.
- Cook for couple more minutes.
- Serve on the plate, sprinkle Parmesan Cheese.
Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5
MUSHROOM AND ASPARAGUS TURNOVERS WITH RED PEPPER COULIS
Wow them at your next dinner party with this elegant first course (that isn't as complicated as it looks). From Frozen Puff Pastry Recipes in Good Food Magazine March 1988. Prep time does not include time to thaw puff pastry.
Provided by JackieOhNo
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare filling: heat oil in large heavy skillet over medium heat. Add shallots and garlic and cook until softened but not brown, about 3 minutes. Add mushrooms and cook over high heat, stirring frequently, until all moisture has evaporated, 10-12 minutes.
- Beat 1 egg yolk and 3/4 cup yogurt together and add to mushrooms. Reduce heat to medium and cook 2 minutes. Transfer to mixing bowl and let cool. Stir in parsley and season with salt and pepper.
- Heat large pot of water to boiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling water and add asparagus. Return water to boiling, then reduce heat and simmer 8 minutes. Drain and remove string. When cool enough to handle, cut asparagus spears 3 inches from top; set aside tips for garnish. Finely chop stems and drain again.
- Stir chopped asparagus into mushroom mixture and let filling cool to room temperature. Refrigerate at least 2 hours before filling turnovers.
- Line heavy baking sheet with parchment paper, securing corners with dabs of butter.
- Roll out each pastry sheet to 13-inch square on very lightly floured surface. Using dessert plate as guide, cut four 6-inch circles from each sheet. Lift off excess pastry, combine, and refrigerate for other use.
- Mix 1 egg yolk and the water in small bowl; lightly brush around each circle, avoiding cut edge. Place 1/4 cup cooled filling in center of each circle. Fold circles in half and seal edges with thumb and forefinger to make decorative border. Using kitchen scissors, snip 2 vents in top of each turnover. Brush tops with egg glaze. Transfer to prepared baking sheet and refrigerate 30 minutes.
- Heat oven to 400 degrees.
- Bake turnovers until golden brown, 25-30 minutes.
- Meanwhile, prepare coulis: puree bell peppers in food processor or blender. Add 1-1/2 cups yogurt, cayenne, and salt to taste and process to blend. Transfer sauce to small saucepan and heat over low heat until warmed through; do not overheat or coulis will separate. Stir in parsley.
- Meanwhile, reheat asparagus tips: melt 1 T. butter in small skillet over medium heat. Add asparagus and toss gently until heated through.
- Place hot turnovers on serving plates and spoon sauce around each turnover. Garnish with asparagus tips. Serve at once.
Nutrition Facts : Calories 497.6, Fat 33.8, SaturatedFat 9.5, Cholesterol 62.6, Sodium 203, Carbohydrate 39.8, Fiber 3.8, Sugar 7.6, Protein 12.1
KILLER CHICKEN WITH MUSHROOM, ASPARAGUS, AND RED BELL PEPPER
Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option.
Provided by globalmitch
Categories Asian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Nutrition Facts : Calories 1094.8 calories, Carbohydrate 86.7 g, Cholesterol 269.9 mg, Fat 47.7 g, Fiber 5.7 g, Protein 77.8 g, SaturatedFat 12.6 g, Sodium 609.7 mg, Sugar 4.3 g
KILLER CHICKEN WITH MUSHROOM, ASPARAGUS, AND RED BELL PEPPER
Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option.
Provided by globalmitch
Categories Asian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
- When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
Nutrition Facts : Calories 1094.8 calories, Carbohydrate 86.7 g, Cholesterol 269.9 mg, Fat 47.7 g, Fiber 5.7 g, Protein 77.8 g, SaturatedFat 12.6 g, Sodium 609.7 mg, Sugar 4.3 g
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