Spicy Chicken Pepper Pasta Recipes

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SPICY CHICKEN PEPPER PASTA



Spicy Chicken Pepper Pasta image

Give the red sauce a break and cover your pasta with a delicious, satisfying blend of garlicky chicken strips and tomatoes spiked with crushed red pepper.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. oil
3/4 lb. boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, minced
1 each carrot and onion, thinly sliced
1 each red and yellow bell pepper, cut into thin strips
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 tsp. crushed red pepper
1/2 lb. linguine, uncooked
1/3 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done.
  • Add carrots, onions, bell peppers, tomatoes and crushed pepper; stir. Bring to boil; simmer on medium-low heat 8 to 10 min. or until vegetables are crisp-tender. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta; spoon onto platter. Stir about half the cheese into sauce; spoon over pasta. Top with remaining cheese.

Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g

JERK CHICKEN RASTA PASTA



Jerk Chicken Rasta Pasta image

I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

One 16-ounce package penne pasta
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon jerk seasoning
2 tablespoons vegetable oil
2 teaspoons brown sugar
1 green bell pepper, sliced
1/2 large red bell pepper, sliced
3 tablespoons unsalted butter
2 large cloves garlic, minced
One 1.3-ounce packet Knorr Parma Rosa pasta sauce powder
1 tablespoon all-purpose flour
2 cups half-and-half
1 cup shredded Parmesan, plus more for garnish
Sliced green onions, for garnish

Steps:

  • Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
  • Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
  • Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
  • Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
  • Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
  • Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

SPICY CHICKEN PEPPER PASTA



Spicy Chicken Pepper Pasta image

This recipe is from Kraft Foods 2004 calendar and looks absolutely delicious! I haven't made it yet, but didn't want to lose the recipe. I'm planning on making it in the next few weeks!

Provided by BrendaM

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil (canola, olive)
3/4 lb boneless chicken breast, cut into thin strips
3 cloves garlic, minced
1 carrot, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 (19 fluid ounce) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1/2 lb linguine
1/3 cup grated parmesan cheese, divided

Steps:

  • Heat oil in large fry pan on medium-high heat.
  • Add chicken and garlic; cook 4- 5 minutes or until chicken is cooked through, stirring frequently.
  • Add carrot, onion, bell peppers, tomatoes and red pepper flakes; stir.
  • Bring to boil.
  • Reduce heat to medium-low; simmer 8- 10 minutes or until vegetables are crisp-tender.
  • Meanwhile, bring a large pot of water to a boil.
  • Add pasta and cook until tender.
  • Stir half of the cheese into sauce; spoon over drained pasta.
  • Top with the remaining cheese.
  • Sprinkle with addiional red pepper flakes, if desired.

Nutrition Facts : Calories 496.6, Fat 18.2, SaturatedFat 4.8, Cholesterol 61.8, Sodium 198.5, Carbohydrate 52.5, Fiber 3.8, Sugar 4.8, Protein 29.7

SPICY CHICKEN AND PEPPERS



Spicy Chicken and Peppers image

My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1-1/2 cups julienned green peppers
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
2 teaspoons Italian seasoning
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked yolk-free noodles
Fresh parsley

Steps:

  • In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.

SIMPLE SPICY CHICKEN PASTA



Simple Spicy Chicken Pasta image

An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.

Provided by craig_m89

Time 1h

Yield Serves 6

Number Of Ingredients 13

4 chicken breasts, cut into bite-size pieces
1 large onion, finely diced
2 cloves of garlic, crushed
2 red peppers, cut into bite-size pieces
2 x 400g tinned chopped tomatoes
2 tbsp Worcestershire Sauce
1/2 a lemon
1 tsp chilli flakes, alter depending on heat preference
1/2 chilli powder
250g cheddar cheese, grated
olive oil
salt
black pepper

Steps:

  • Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
  • Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
  • Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
  • With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
  • Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

SPICY PEPPER CHICKEN PASTA



Spicy Pepper Chicken Pasta image

A flavoursome chicken pasta dish rich with simple complimentary ingredients that can be adapted in strength depending on the diners preferance.

Provided by Royblepopz

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

2 -3 boneless chicken breasts
spaghetti
2 red peppers
1 medium onion
2 garlic cloves
11 ounces pasta sauce
green pesto sauce
lime juice
nuts (Any Kind)
coriander
basil
black pepper
chili powder
olive oil
ciabatta

Steps:

  • If fresh chop fine a small amount of coriander & basil. If dry add coriander & basil into mortar & crush with pestle. If fresh put chopped herbs into mortar (If not keep herbs within mortar), regardless now add desired amount of black peppercorns & crush, now add some nuts to the mixture & crush.
  • Chop up 1 red pepper, half the onion & the garlic cloves roughly and put in food processor. Now add the pasta sauce, a sensible amount of pesto, a generous amount of lime juice & the spice/nut mix within the mortar. Now process well & leave.
  • Chop the other half of the onion very finely & also cut the chicken breasts into bite size cubes. Fry the onion in some olive oil until golden then add the chicken. After the chicken turns white add your desired amount of chilli powder then add a generous amount of lime juice to the wok/pan.
  • Put the spaghetti on to boil while pan-frying the chicken, also finely chop the second red pepper and after a few minutes of the coated chicken being in the pan/wok add the chopped pepper.
  • Wait a few more minutes then add a little more lime juice while continuing to stir on a medium/high heat. Put the sauce from the processor into a saucepan & heat gently.
  • When chicken is almost cooked add a little more lime juice if necersary to insure moist, turn up heat on sauce to insure it is heated through properly.
  • When chicken is cooked well, put aside, when sauce is hot put aside, when spaghetti is cooked put aside (this should all happen in close proximity) then mix all together in large bowl & serve immediatly with warm ciabatta (or similar) bread.

Nutrition Facts : Calories 423.3, Fat 17.5, SaturatedFat 4.5, Cholesterol 92.8, Sodium 845.9, Carbohydrate 31.3, Fiber 3.8, Sugar 21.2, Protein 35.1

CHEESY CHICKEN PEPPER PASTA



Cheesy Chicken Pepper Pasta image

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

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
½ cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
¼ teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta

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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