Chicken Zingarella Recipes

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CHICKEN ZINGARELLA



Chicken Zingarella image

This recipe is from my Mom. It is sweet and savory. It is also fairly quick to prepare. Serve over spaghetti or linguine.

Provided by quotFoodThe Way To

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts, sliced into bite-size pieces
1 (28 ounce) jar ragu garden vegetable spaghetti sauce or 1 (28 ounce) jar any vegetable spaghetti sauce
1 (14 ounce) jar roasted red peppers
1 small onion, chopped
6 -7 large mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons light brown sugar
1/4 cup red wine
olive oil

Steps:

  • In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown.
  • Add chicken and cook until no longer pink.
  • Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat.
  • Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more.
  • Serve immediately over pasta of your choice.

Nutrition Facts : Calories 324.1, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1455.8, Carbohydrate 14.6, Fiber 1.8, Sugar 8.1, Protein 32.4

CHICKEN ZINGARELLA



Chicken Zingarella image

"Tender chicken breasts are cooked with sauteed mushrooms, onions and garlic, then simmered in spaghetti sauce, red wine and a sweet dose of brown sugar. Roasted red peppers finish the sauce, which is served over boiled linguini."

Provided by star pooley

Categories     Pasta

Time 30m

Number Of Ingredients 10

4 chicken breast halves, skinless and boneless & cut into bite size pieces
1 (28) oz jar of prepared spaghetti sauce
1 (14) oz jar roasted italian peppers, drained & chopped
6 fresh mushrooms, sliced
1 medium onion, chopped
3 clove garlic, minced
2 Tbsp brown sugar, light
1/4 c red wine
1/4 c olive oil
1 (16) oz package of linguini pasta

Steps:

  • 1. In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender
  • 2. Add chicken, and cook until no longer pink.
  • 3. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes.
  • 4. Add drained and sliced roasted red peppers, and simmer 5 minutes more.
  • 5. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

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