Ww Italian Spicy Chicken Recipes

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

WW ITALIAN SPICY CHICKEN

Steps:

• Heat the oven to 325°F Place the chicken in a shallow ovenproof dish.
• Mix together the garlic, chili, oregano, oil, lemon juice and stock or water.
• Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out.
• Bake for 20-25 minutes, basting once or twice during cooking. Remove the foil and brown the chicken for the last 5 minutes. Allow to stand for 5 minutes before serving.

WEIGHT WATCHERS SPICY CHICKEN SKILLET

Steps:

• Heat oil in a medium nonstick skillet over medium high heat.
• Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes.
• Add Cajun seasoning, chili powder and cumin. Cook 1 minute.
• Add rice and stir constantly until grains are coated, about 1 minute.
• Add tomatoes and water; bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes.
• Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

WEIGHT WATCHERS SPICED CHICKEN CACCIATORE

Steps:

• Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
• Sauté until vegetables are tender and mushrooms release juice, about 4 minutes.
• Add chicken and sauté until golden brown on all sides, about 5 minutes.
• Add basil, curry powder, salt and black pepper; stir to coat.
• Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
• Remove from heat and stir in parsley.
• Meanwhile, cook spaghetti according to package directions.
• Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
• Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving with a Points value of 8.

SPICY SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.