Chicken Peppers With Pasta Recipes
CHICKEN & PEPPERS WITH PASTA
Pasta with chicken and peppers gets its delicious, savory flavor from the fresh taste of tarragon.
Provided by Land O'Lakes
Categories Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt Fresh Buttery Taste Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
- Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.
- Cook vermicelli according to package directions. Drain.
- Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook, 3-5 minutes, until cheese is melted. Add hot cooked vermicelli; toss gently to coat.
Nutrition Facts : Calories 510 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 740 milligrams, Carbohydrate 34 grams, Fiber 0 grams, Sugar grams, Protein 41 grams
EASY CREAMY CHICKEN PASTA WITH BELL PEPPERS
This creamy chicken pasta with bell peppers is rich, filling, and so easy to make. It's a quick dinner that everyone will love.
Provided by Tracy
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot, boil water for pasta. Salt lightly and add rotini. Cook according to package instructions. Drain and set aside.
- While pasta cooks, grease a large pan with cooking spray or a drizzle of olive oil, and over medium heat, cook chicken and peppers together until chicken is cooked through and peppers are tender. If you prefer crunchier peppers, add them to your chicken after 2 to 3 minutes. Transfer chicken and veggies to a bowl and set aside.
- In the same pan, melt butter over medium heat and add the half and half. Bring to a low simmer and allow to cook until it has reduced down and thickened just slightly, about 5 to 8 min. Remove from heat and add Parmesan, chives or green onions, oregano, basil, and salt.
- Add chicken back to the pan with the sauce, pour in the drained noodles, stir and serve. Top with more Parmesan if desired.
Nutrition Facts : Calories 574 kcal, ServingSize 1 serving
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
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- Heat 2 tablespoons of olive oil in a large skillet. Add the cubed chicken and brown it until no longer pink. Remove chicken from the skillet and set aside. Do not rinse or wash the skillet.
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