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
BAKED CHICKEN AND PEPPERS
These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Place the onions and peppers in the bottom of a 9x13 baking dish.
- Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
- Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
- Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.
Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g
CREAMY CHICKEN CHEDDAR CHEESE SAUCE
Creamy Chicken Cheddar Cheese Sauce - Chicken smothered in a rich and creamy cheddar sauce with parsley is a truly heartwarming, so cozy, and one perfect dinner meal. Very quick and easy dinner recipe idea to make from scratch which only takes you 30 minutes to make.
Provided by Julia | The Yummy Bowl
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Wash chicken breasts, pat dry with a tissue.
- Cut each chicken breast in half, and then each piece into 3. Which will make a total of 12 chicken pieces. (If you want, you can also cut the chicken breast into long strips. The chicken will cook even faster this way)
- Heat 1 tablespoon butter in a large skillet over high heat.
- Season the chicken with salt and transfer to the skillet. Cook for 4 minutes on each side until golden brown. Leave it aside. (Cook on high heat, don't reduce the heat. Cooking this way will result in more tender chicken from the inside and slightly crispy from the outside.)
- Add 1 tablespoon butter to the same skillet, add sliced mushrooms and cook for 2 minutes.
- Add cream, take it to a boil, and reduce heat. Don't boil! Cook for 2-3 minutes.
- Top with grated cheddar cheese and chopped parsley leaves, stirring and mixing everything well until cheese is melted.
- Return chicken to the skillet, add chili flakes and cook on low heat for 5 minutes.
- Taste if you need more salt. The cheddar is quite salty itself, so you may want to leave it as it is.
- Garnish with parsley and you are ready to serve your delicious dinner!
Nutrition Facts : Calories 510 kcal, ServingSize 1 serving
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
CHICKEN WITH CHEESE SAUCE
Dinner guests are always impressed when I serve this appetizing main dish. It's a delicious and pretty way to dress up plain chicken breasts.-Joyce Breeding, Falkville, Alabama
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/8-in. thickness. Place in a resealable plastic bag; add 1/4 cup salad dressing. Seal bag and turn to coat; refrigerate for 2 hours., In a large skillet, saute onion in remaining salad dressing. Add 1/2 cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat., Drain and discard marinade from chicken. Spoon about 1/2 cup spinach mixture on each chicken breast; roll up and overlap ends. Secure with a toothpick. Roll in remaining crumbs. , Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 35 minutes or until chicken juices run clear., Meanwhile, melt butter in a saucepan. Stir in the white sauce mix until smooth; gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Serve with chicken. Sprinkle with nutmeg if desired.
Nutrition Facts :
BARBECUE JACK CHICKEN
Pepper Jack cheese from the deli and bottled barbecue sauce are all you need to dress up these simple grilled chicken breasts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with toothpicks., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a thermometer reads 165°, basting frequently with barbecue sauce. Discard toothpicks before serving.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 572mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.
PASTA WITH CHICKEN AND PEPPER CHEESE SAUCE
This creamy, spicy sauce is a nice change from the traditional, tomato based pasta sauces. Just add a nice salad, some bread, and you've got a great meal that's good enough for company and can be on the table in almost the time it takes to boil the water and cook the pasta.
Provided by Geema
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Over medium heat saute the chicken breasts in the oil until all the pink is gone.
- Remove the meat from the skillet.
- In the same skillet, add onion, red and jalapeno pepper and garlic.
- Cook until just tender.
- Stir in the flour and cook for 1 minute.
- Add broth, milk and Worcestershire sauce.
- Cook and stir until bubbly.
- Stir in cheese and sour cream; then add the chicken to the sauce.
- Reheat-- BUT DO NOT LET BOIL.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 344.5, Fat 22.2, SaturatedFat 8.5, Cholesterol 85.7, Sodium 282.8, Carbohydrate 8.2, Fiber 0.8, Sugar 2, Protein 27.2
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