Italian Chicken And Peppers For A Crowd Recipes

Steps:

• Mix first eight ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture., Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Serve with pasta; if desired, top with shaved cheese.

Steps:

• Preheat oven to 425°. Place pasta sauce in a microwave-safe bowl; microwave, covered, on high for 3-4 minutes or until hot, stirring halfway through., Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper; cook and stir 3-4 minutes or until tender. Transfer to a small bowl; stir in cream cheese., Arrange chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Spoon pepper mixture onto chicken. Pour warmed sauce over top. Place cheese over sauce. Bake, covered, 25-30 minutes or until a thermometer inserted in chicken reads 165°.

Steps:

• In large roasting pan place chicken, sausage and potatoes.
• Bake at 425 for 20 minutes.
• Then stir in the peppers and onions.
• In small bowl combine chicken broth, vinegar and Italian seasoning.
• Pour over meat and vegetables in pan.
• Cover and bake for 40-45 minutes until chicken is done, stirring occasionally.
• Spoon meat and vegetables into serving dish.
• You can either discard broth mixture or use cornstarch to make a gravy.

Steps:

• Heat oil in saucepot. Add chicken and cook until browned and done, stirring often.
• Add peppers, onions and garlic and cook until tender. Add pasta sauce and heat through. Serve over spaghetti.

Steps:

• Heat the olive oil in a large cast iron skillet over medium low heat. Spread the oil in the pan.
• Prick the sausage links to keep them from splitting open while cooking and to avoid getting burned by hot grease. If you like, you can use all sweet or any combination of sweet to hot you like(separate the links).
• Brown the sausages very slowly in the skillet for 40 minutes or until browned all over and sticky.
• If you can, slice them on the diagonal about 1/2 inch thick while they are still in the pan to preserve any liquids and tasty bits. If you can't slice in the pan just do it on a platter to reserve that goodness and re-introduce it to the pan - use a little water to rinse the juices back to the pan.
• Add the garlic and sliced onions to the pan and cook until they are carmelized and soft. You may add water at this point to help loosen the fond, deglazing the pan. Once the pan is deglazed add the herbs to the pan. This may take another 20 minutes to cook.
• Add the peppers and the rest of the water and cook for another 20 minutes. You don't want your peppers to lose all of their color so eyeball them.
• Store in the fridge overnight. In the morning dump everything into crock pots to re-heat and cook on low for 2 - 4 hours. I sometimes reheat in a pan to make sure everything is up to temp before the party.
• A lot of people think there are tomatoes in this dish but there are not.

Steps:

• Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
• Remove vegetables from skillet and set aside.
• Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
• Return sauteed vegetables to skillet with chicken.
• Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
• Serve over cooked pasta.