Chicken With Red Peppers In Tomato Juice Recipes

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CHICKEN CACCIATORE



Chicken Cacciatore image

Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.

Provided by Gina

Categories     Dinner

Time 55m

Number Of Ingredients 12

6 chicken thighs ((or on the bone) skinned and trimmed)
olive oil spray
1 large red bell pepper (chopped)
1 cup chopped mushrooms
1/2 onion (chopped)
2 garlic cloves (finely chopped)
1 (28-ounce) can crushed tomatoes
1/4 cup fat free chicken broth (more if needed)
1 tsp dried oregano leaves
1/4 cup fresh chopped basil leaves
kosher salt and freshly ground black pepper
6 cups cooked whole wheat pasta

Steps:

  • Season chicken with kosher salt and pepper.
  • In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
  • Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Set aside.
  • Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.
  • Add the tomatoes, chicken, broth, and oregano. Cover the bring the sauce to a simmer.
  • Continue simmering over low heat until the chicken is tender, about 35 to 45 minutes.
  • Add the chopped basil 5 minutes before sauce is done.
  • Serve over 1 cup pasta.

Nutrition Facts : ServingSize 1 thigh, 3/4 cup sauce, 1 cup pasta, Calories 288 kcal, Carbohydrate 43 g, Protein 22.5 g, Fat 4.5 g, Fiber 7.5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 379 mg, Sugar 7.5 g

EASY CHICKEN IN TOMATO SAUCE



Easy Chicken in Tomato Sauce image

This one skillet 30 minute dinner will become one of your go to week night meals! Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

4 boneless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
3 large garlic cloves, chopped
1 14 ounce can crushed tomatoes (tomato sauce can be substituted)
1 14 ounce can roasted diced tomatoes, drained
1/8 cup heavy cream (or half and half)
2 teaspoons italian seasoning (or 1 tsp dried basil and oregano)
salt and pepper to taste
12 ounces cooked spaghetti or rice (prepared according to package directions)

Steps:

  • Heat large skillet on medium high heat.
  • While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
  • Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
  • Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
  • Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
  • Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
  • Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

Nutrition Facts : Calories 287 kcal, Carbohydrate 4 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED CHICKEN AND PEPPERS



Baked Chicken and Peppers image

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

2 lbs boneless skinless chicken breast (cut into thin cutlets)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 sweet yellow onion (thinly sliced)
4 cloves garlic (pressed)
15 oz crushed tomatoes ((1 can))
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup mozzarella cheese (shredded)

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

CHICKEN WITH RED PEPPERS IN TOMATO JUICE



Chicken With Red Peppers in Tomato Juice image

Two servings. Can also use turkey breast cutlets or fillets or boneless skinless chicken thighs. The sauce is excellent over pasta.

Provided by LARavenscroft

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, skinless & boneless
1 cup red bell pepper, chopped
1/2 cup onion, chopped
1/2 cup tomato juice (or V-8 Juice)
1 tablespoon cooking sherry
1 tablespoon soy sauce, gluten free
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
cooking spray

Steps:

  • Brown chicken in cooking spray in a nonstick skillet (about 10 minutes).
  • Remove chicken, add other ingredients, and stir to mix; then add chicken back to pan.
  • Cover and cook five minutes, then uncover and cook another five minutes or longer, until chicken is done.

Nutrition Facts : Calories 334.6, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 762.2, Carbohydrate 13, Fiber 2.5, Sugar 7.5, Protein 32.9

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