RIGATONI WITH CHICKEN AND BELL PEPPERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
- Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.
Nutrition Facts : Calories 570, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 690 milligrams, Carbohydrate 77 grams, Fiber 6 grams, Protein 30 grams
CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Provided by Camille
Categories Main Course
Yield 4-5
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
- Add chopped parsley before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg
MEXICAN-STYLE CHICKEN MANICOTTI
Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. -Larry Phillips, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cyoo salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.
Nutrition Facts : Calories 352 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges
MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS
I just tried this yummy low calorie recipe. It was very quick and easy since I used leftover chicken. Taken from Time Life's Fast, Fresh and Delicious cookbook. After tasting it, I can guess that shredded cheese and red pepper flakes would also go very well with it. Hope you like it too!
Provided by punkarooni
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
- Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
- Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly.
- In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
- Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
- Meanwhile, shred the chicken. Mince the cilantro (if using).
- Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
Nutrition Facts : Calories 321.1, Fat 5.3, SaturatedFat 1, Cholesterol 24.2, Sodium 424.1, Carbohydrate 49.1, Fiber 3.3, Sugar 4.3, Protein 19.7
MEXICAN-STYLE CHICKEN-STUFFED PEPPERS
This is a delicious chicken-stuffed peppers dish that I made up myself from scratch and my family and I love it. It is simple to make and any guest will love it.
Provided by Vonjaguar
Categories Stuffed Bell Peppers
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 385 degrees F (200 degrees C).
- Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
- Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
- Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.
Nutrition Facts : Calories 745 calories, Carbohydrate 58.9 g, Cholesterol 129.2 mg, Fat 39.9 g, Fiber 16.6 g, Protein 46.7 g, SaturatedFat 19.3 g, Sodium 2257.5 mg, Sugar 6 g
MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS RECIPE
Provided by Karins_Cookin_Stuff
Number Of Ingredients 13
Steps:
- 1. In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. 2. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. 3. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. 4. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes. 5. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes. 6. Meanwhile, shred the chicken. Mince the cilantro (if using). 7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE
Found this recipe few years ago in a BH cookbook. The variety of peppers add a nice kick and the creamy monterey cheese sauce provide the perfect balance.
Provided by Julie Tremmel
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta to package directions. Drain and keep warm.
- Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
- In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
- Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
- Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
- Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.
Nutrition Facts : Calories 544.4, Fat 22.5, SaturatedFat 9.9, Cholesterol 73.2, Sodium 664.3, Carbohydrate 54.4, Fiber 3.2, Sugar 5, Protein 29.7
CHEESY CHICKEN PEPPER PASTA
A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!
Provided by Heidi Waun
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
- In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
- Pour sauce over hot pasta; serve.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g
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