Best Mexican Chicken And Peppers Recipes

Mexican-Style Pasta With Chicken and Peppers image

Provided by punkarooni

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups low sodium chicken broth
1 minced garlic clove
1 teaspoon cumin
1/2 teaspoon chili powder
4 plum tomatoes or 6 whole canned tomatoes, well drained
3 scallions
1 large green bell pepper
3/4 lb vermicelli or 3/4 lb other thin pasta
1/2 lb boneless skinless chicken breast
1 tablespoon vegetable oil
1 (4 ounce) can chopped mild green chilies, drained
1/4 teaspoon salt (omit if using regular chicken broth)
1/4 cup fresh cilantro stem (optional)

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 Chicken and peppers image

Provided by donna clark

Categories Chicken

Time 25m

Number Of Ingredients 8

4 boneless, skinless, chicken breast ( about 1/4 pound each )
4 tsp vegeable oil
1 medium onion, sliced
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 c chunky salsa or chipotle salsa
lime edges ( optional )
4 tsp mexican seasonings* ( recipe to follow )

Steps:

1. Mexican seasoning.- If mexican seasoning is not avaliable , substitute 2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt and 1/8 to 1/4 teaspoon ground red pepper.
2. Sprinkle mexican seasoning over both sides of the chicken, set aside
3. Heat oil in large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally.
4. Add bell peppers, cook 3 minutes, stirring occasionally, Stir salsa and lime juice into vegetables.
5. Push vegetables to the edge of the skillet. Add chicken to the skillet. Cook 5 minutes or until chicken is no longer pink in the center and vegetables are tender.
6. Transfer chicken to a serving plate, top with vegetable mixture. Garnish with lime wedges.

Mexican-Style Pasta With Chicken and Peppers Recipe image

Provided by Karins_Cookin_Stuff

Number Of Ingredients 13

4 cups low sodium chicken broth
1 minced garlic clove
1 teaspoon cumin
1/2 teaspoon chili powder
4 plum tomatoes, well drained or 6 whole canned tomatoes, well drained
3 scallions
1 large green bell pepper
3/4 lb vermicelli or other thin pasta
1/2 lb boneless skinless chicken breast
1 tablespoon vegetable oil
1 (4 ounce) can chopped mild green chilies, drained
1/4 teaspoon salt (omit if using regular chicken broth)
1/4 cup fresh cilantro stem (optional)

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.