Chicken Saute With Mushrooms And Peppers Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in Dutch oven or deep large skillet on medium heat. Add chicken, garlic and black pepper; mix well. Cook 5 min., stirring occasionally. Add mushrooms and green peppers; stir. Cook 5 min. or until chicken is done. Stir in pasta sauce; simmer 5 min., stirring occasionally.
• Drain pasta; place in large bowl. Add half the chicken mixture; mix lightly. Top with remaining chicken mixture and cheese.

Steps:

• Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
• To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
• Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.

Steps:

• Preheat oven to 400°F.
• In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
• Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
• Season Chicken with salt & pepper to taste.
• Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• Sauté uncovered until chicken stock is evaporated/absorbed.
• In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
• Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• Return to oven for 3-5 minutes until cheese is melted.
• While peppers are cooking prepare noodles.
• I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
• Prepare according to package directions, drain and toss with remaining olive oil.
• To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• Enjoy!