Time 50m Number Of Ingredients 14 Steps:

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice. Meanwhile prepare pasta according to package directions. Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through. In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you’d like. In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.

Time 55m Number Of Ingredients 11 Steps:

Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays. Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.

Time 30m Yield 4 Number Of Ingredients 8 Steps:

Cook rice in large saucepan as directed on package using chicken broth instead of water and salt. Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese. Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.

Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:

Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess. Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely. Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more. Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes. Remove from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve immediately.

Yield 6 servings Number Of Ingredients 15 Steps:

Preheat the oven to 350°F (180°C). Season the chicken thighs generously with salt and pepper. Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside. Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don’t burn. Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine. Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly. Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper. Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed. Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark. Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve. Enjoy!

Time 1h10m Yield 4 servings. Number Of Ingredients 10 Steps:

Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

Number Of Ingredients 9 Steps:

Preheat oven to 400 degrees. Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan. Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted. In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts. Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:

In olive oil flavored spray, brown chicken. Add all other ingredients and simmer until hot. Serve with pasta or rice.

More about “roasted red pepper chicken bake recipes”

Yield 4-5 Number Of Ingredients 11 Steps:

Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling. Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn’t boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley before serving.