Best Three Pepper Chickent Pasta Recipes

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3 PEPPER PASTA



3 Pepper Pasta image

This is a family favorite. I modified this recipe from an old roommate in college. She would make a vegetarian version without Italian sausage. It was also wonderful. Hope you enjoy!

Provided by Alissa970

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 tablespoons olive oil
2 garlic cloves, minced
1 red onion
1 cup mushroom, sliced
1 lb Italian sausage (optional)
1 tablespoon basil
1 tablespoon sugar
3 tablespoons red wine vinegar
1 lb penne pasta, cooked al dente

Steps:

  • (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
  • In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
  • Add mushrooms and garlic and cook 3-4 minutes.
  • Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
  • When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
  • If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
  • Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.

THREE PEPPER PESTO PASTA



Three Pepper Pesto Pasta image

Make and share this Three Pepper Pesto Pasta recipe from Food.com.

Provided by ColoradoCookin

Categories     Low Cholesterol

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large sweet red pepper, coarsely chopped
1 large yellow pepper, coarsely chopped
1 large green pepper, coarsely chopped
1/3 cup chopped onion
2 garlic cloves, minced (or 2 tsp. prepack minced garlic)
1 cup drained and chopped canned italian-style plum tomato
12 ounces angel hair pasta
5 tablespoons pine nuts
1/2 cup fresh basil, leaves only
2 tablespoons olive oil
1/3 cup chicken broth, defatted
1/2 cup grated parmesan cheese

Steps:

  • Cook pasta according to package directions, drain and set aside; keep warm.
  • Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
  • Transfer pine nuts to a food processor.
  • Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
  • Cook over medium heat for about 6 minutes, stirring occasionally.
  • Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
  • Gradually add Parmesan cheese, a paste will form.
  • Toss paste with pasta, divide amongst 4-6 plates.
  • Top with pepper mixture.
  • ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).

Nutrition Facts : Calories 553.7, Fat 19.4, SaturatedFat 4, Cholesterol 11, Sodium 265.4, Carbohydrate 77, Fiber 6, Sugar 6.5, Protein 19.8

CHEESY CHICKEN PEPPER PASTA



Cheesy Chicken Pepper Pasta image

A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!

Provided by Heidi Waun

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
½ cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
¼ teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta

Steps:

  • In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
  • In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
  • Pour sauce over hot pasta; serve.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g

HARVEST PEPPER AND CHICKEN PASTA



Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gem.of.vt

Categories     Main Dish Recipes     Pasta     Chicken

Time 49m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
  • Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

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