Best Baked Chicken With Mezzetta Olives And Roasted Red Peppers Recipe By Tasty Recipes

Olive-Mozzarella Chicken Bake image

Provided by Kittencalrecipezazz

Categories Poultry

Time 55m

Yield 6 chicken breasts

Number Of Ingredients 12

1/3 cup flour
1/2 teaspoon salt (I use seasoned salt)
1/4 teaspoon ground pepper
1/4 cup olive oil
2 tablespoons butter
6 boneless chicken breasts, cut into large pieces
1 -2 tablespoon fresh minced garlic (or to taste)
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms
2 cups pasta sauce (home-made or one 14-ounce jar store-bought)
1/2-3/4 cup sliced pimento stuffed olive
6 ounces sliced mozzarella cheese

Steps:

Set oven to 350 degrees.
In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
In a frypan heat the olive oil with butter.
Brown the coated chicken pieces on all sides.
Place into prepared 2-quart shallow baking dish.
In the same frypan, saute the onion and garlic in the same drippings until tender.
Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
Pour the sauce mixture over the chicken pieces.
Top with mozza cheese.
Bake for about 30 minutes, or until chicken is done.

Nutrition Facts : Calories 565.9, Fat 35.1, SaturatedFat 11.9, Cholesterol 127.1, Sodium 851.4, Carbohydrate 21.2, Fiber 3.2, Sugar 9.4, Protein 40.3

Mezzetta Roasted Red Bell Pepper Linguine With Shrimp Recipe by Tasty image

Provided by Mezzetta

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

20 medium raw shrimps, peeled and deveined, tails removed if desired
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 tablespoons olive oil
1 jar Mezzetta® Roasted Red Bell Peppers, drained
¼ cup Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, drained, divided
1 clove garlic
½ tablespoon lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ teaspoon smoked paprika
1 pinch red pepper flakes
¼ cup olive oil
2 shallots, diced
½ lb linguine, dried, cooked according to package instructions
¼ cup shaved parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, Sugar 9 grams