Chicken With Tri Color Peppers Recipes

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TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W



Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W image

This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving

Provided by Rhiannon Deux

Categories     Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
1/4 cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

Steps:

  • Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  • Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
  • Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

TRI-COLOR PASTA SALAD WITH CHICKEN AND PEPPERS



Tri-Color Pasta Salad With Chicken and Peppers image

Make and share this Tri-Color Pasta Salad With Chicken and Peppers recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces rotini pasta, tri-color (ie Barilla)
1 lb chicken meat, cooked cubed
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
2 tablespoons parsley, chopped
2 teaspoons garlic, minced
1/2 cup olive oil
1/2 cup white balsamic vinegar
2 teaspoons lemon zest
3 teaspoons capers (optional)
6 lettuce leaves
salt
pepper

Steps:

  • Cook rotini according to directions on the package; drain.
  • Cut all peppers in smaller pieces.
  • Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
  • In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
  • Mix all together and season to taste.
  • Chill covered in fridge for 30 minutes for the flavors to mix.
  • Serve on a lettuce leaf.

Nutrition Facts : Calories 483.9, Fat 21.4, SaturatedFat 3.3, Cholesterol 53, Sodium 70.7, Carbohydrate 47.8, Fiber 3.3, Sugar 2.5, Protein 24.7

CHICKEN WITH TRI-COLOR PEPPERS



Chicken with Tri-Color Peppers image

Number Of Ingredients 6

2 medium onions, finely chopped
olive oil
2 boneless, skinless chicken breasts, cut into chunks
1 garlic clove, peeled and chopped
1/2 each: red, yellow green bell peppers, seeded and cut into chunks
1/2 cup white wine

Steps:

  • Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.

Nutrition Facts : Nutritional Facts Serves

CHICKEN WITH TRI-COLOR PEPPERS



Chicken with Tri-Color Peppers image

Number Of Ingredients 6

1 medium onion, finely chopped
olive oil
2 boneless, skinless chicken breasts, cut in chunks
1 clove garlic, peeled and chopped
1/2 red, yellow, and green pepper, seeded and cut into chunks
1/2 cup white wine

Steps:

  • Sauté onion in olive oil until soft, then add chicken pieces and garlic. Cook until chicken is cooked through. Add peppers and wine and cook until peppers are cooked, but still firm, and liquid is slightly reduced. Serve with pasta of your choice.

Nutrition Facts : Nutritional Facts Serves

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