Best Six Pepper Chicken Recipes

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SIX PEPPER PASTA



Six Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
3 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 jalapeno pepper, seeded and thinly sliced
Freshly ground black pepper
1/2 cup clear tequila
2 cups vegetable broth
1 cup heavy cream
3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed
1/4 cup fresh cilantro, chopped

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
  • Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
  • Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
  • Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
  • When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
  • Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

SLOW COOKER LEMON PEPPER CHICKEN



Slow Cooker Lemon Pepper Chicken image

Yield 6

Number Of Ingredients 11

6 red potatoes (quartered)
1 (28 ounce) can diced tomatoes (do not drain)
1 (16 ounce) bag baby carrots
1 onion (diced)
4 Tablespoons flour
1 Tablespoon garlic powder
2 teaspoons paprika
3 teaspoons lemon pepper
1/4 teaspoon salt
3 Tablespoons olive oil
8 chicken drumsticks

Steps:

  • Lightly grease slow cooker with non stick cooking spray.
  • Place the quartered potatoes in the bottom of the slow cooker. Pour diced tomatoes over the top.
  • Add in baby carrots and sliced onion pieces.
  • In a medium bowl combine the flour, garlic powder, paprika, lemon pepper, salt, and olive oil.
  • Rub each chicken piece with the spice mixture and place in the slow cooker.
  • Cook on low setting for 6-7 hours.

Nutrition Facts : Servingsize 1 serving, Calories 973 kcal, Fat 63 g, SaturatedFat 11 g, Cholesterol 209 mg, Sodium 1302 mg, Carbohydrate 53 g, Sugar 10 g, Protein 50 mg

ROASTED RED PEPPER CHICKEN BAKE



Roasted Red Pepper Chicken Bake image

A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!

Provided by Steph

Categories     Main Course

Number Of Ingredients 9

4 boneless skinless chicken breasts (pounded to less than 1/2" thick)
salt and pepper, to taste
garlic salt, to taste
Italian seasoning, to taste
2 cups spinach, rinsed and stems removed
1 Tablespoon olive oil
4 ounces cream cheese, softened
1/4 cup roasted red peppers, diced
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
  • Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
  • In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
  • Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg

BLACK PEPPER CHICKEN STIR-FRY



Black Pepper Chicken Stir-Fry image

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Steps:

  • In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

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