Italian Chicken and Peppers Recipe

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Italian Chicken and Peppers Recipe

This Italian Chicken and Peppers Recipe is a simple and quick recipe to prepare. This is a great recipe for after work, or school. The original recipe called for chicken breasts or boneless skinless chicken thighs – I did not have the chicken thighs available, so I used the white meat, but I think the dark meat would be real good in this recipe.

Italian Chicken and Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 teaspoon vegetable oil
  • 13/4 pounds boneless skinless chicken breasts (cut into bite size pieces)
  • 2 medium green peppers (sliced into strips)
  • 2 medium onions (finely chopped)
  • 6 cloves garlic (sliced)
  • 24 ounces traditional past sauce
  • ¼ cup white wine
  • 12 ounces spaghetti
Instructions
  1. Cook spaghetti according to package directions. Drain and set aside to keep warm.
  2. While spaghetti is cooking, in a sauté pan, or large skillet, using the oil over medium high heat cook chicken until browned on all sides. Reduce heat to medium, add the onions, green pepper and garlic, and continue cooking until vegetables are tender and chicken is done.
  3. Stir the pasta sauce into the chicken mixture, add the wine, reduce heat to a high simmer and continue cooking until heated through and bubbly.
  4. Serve the chicken and peppers over the spaghetti.

 

Adapted from: Campbell’s Kitchen

Check out Keeping Up With the Jetsons: Crazy Kitchen Innovations

by Julie Ruble at Mode

 

 

Baked Manicotti with Meat Sauce Recipe

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manicorri recipe1

This recipe reminds me more of a lasagna roll-up recipe more than Manicotti. This recipe uses no-boil lasagna noodles in place of the Manicotti tubes. It is a lot easier to roll the lasagna noodles than it is to stuff the Manicotti tubes and the flavor is pretty much the same.
This is a good size recipe which would make it great for a potluck dinner or party.
The next time you’re in the mood for stuffed pasta give this Baked Manicotti with Meat Sauce Recipe a try; it’s delicious. Enjoy

Baked Manicotti with Meat Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 16
Ingredients
  • Meat Sauce
  • 1 pound lean ground beef (I used ground sirloin)
  • 1 large onion (finely chopped)
  • 1 package deli style thinly sliced peperoni (chopped)
  • 5 garlic cloves (minced)
  • 1 tablespoon tomato paste
  • ¼ teaspoons red pepper flakes (or to taste)
  • 2 cans crushed tomatoes (28 ounces each)
  • Manicotti
  • 16 no-boil lasagna noodles (about 1 box) I used Barilla Oven Ready Lasagna noodles.
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cup shredded Italian Blend cheese
  • 1 large egg (beaten)
  • ¼ cup fresh basil (finely chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Boiled water (enough to cover the bottom of a 13 x 9 casserole dish about 1 inch deep)
Instructions
  1. Preheat oven to 375F.
  2. In a large skillet or sauté pan lightly sprayed with cooking spray, cook onion, burger, and peperoni, breaking up the mixture as it cooks until burger is no longer pink inside. Set aside 1 cup of the meat mixture onto a plate covered with paper toweling to absorb any excess fat; drain excess fat from skillet if needed. Stir in the tomato paste, red pepper flakes, and garlic; continue cooking until fragrant. (About 30 seconds) add the crushed tomatoes and continue cooking until mixture starts to thicken. Salt and pepper to taste. Set aside.
  3. While sauce is cooking in a large bowl mix together the ricotta cheese, 1 cup reserved meat mixture, mozzarella, 1 cup Italian blend, salt, pepper, basil, and egg.
  4. Pour about 1 inch of boiling water into the bottom of a 13 x 9 casserole dish and arrange the noodles in the water. Let the noodles soak for about 5 minutes or until they become soft enough to handle. Remove the noodles from the water onto a clean dish towel separating them with a fork if needed; drain the water from the casserole dish. Pour ½ the meat mixture into the bottom of the casserole dish.
  5. Spread ¼ cup cheese mixture over each noodle, roll the noodle and place them seam side down into the casserole dish. (it will hold 16 placed side by side) pour the remaining sauce over the noodles, cover with aluminum foil, and bake for 20 minutes or until heat through, and bubbly.
  6. Remove the foil and sprinkle the rest of the Italian blend cheese over the top, return the casserole to the oven and continue baking until cheese is melted.
  7. Let rest for 15 minutes and serve hot.

manicorri recipe2

 

Adapted from Cook’s Country TV show cookbook

Beef with Cheese Ravioli Recipe

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beef and cheese ravioli

This recipe uses mostly store bought ingredients, but if you’re in a hurry to put something together after work, or school, it could be just what you’re looking for. This is a simple recipe that cooks quickly so you can have these Beef with Cheese Raviolis on the table in less than 30 minutes. Enjoy

Beef with Cheese Ravioli Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound ground sirloin
  • 1 can Hunts Roasted Garlic & Onion pasta sauce (24 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 package refrigerated cheese raviolis (9-11 ounce package) If you don’t have the refrigerated available use frozen – add 10 minutes to the cooking time or precook them.
  • Grated Parmesan cheese
Instructions
  1. In a large skillet sprayed with cooking spray break up, and cook ground sirloin until browned and no longer pink inside; drain if needed.
  2. Add the diced tomatoes and pasta sauce to the skillet. Bring the mixture to a boil and gently stir in the ravioli’s. Reduce heat to simmer, cover, and cook for 15 minutes or until ravioli is tender - 5 to 10 minutes longer if from frozen.
  3. Serve hot garnished with parmesan cheese.

beef and cheese ravioli 2

Adapted from readyseteat.com

Italian Sausage – peppers and onions in a Bun

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italian sausage in a bun recipe

Use your favorite store bought Italian sausage links, or make your own. The vegetables in this recipe turn this sandwich into a delicious combination of flavors. This is a simple recipe that cooks fairly quick – if you like sausage and pepper combos give this one a try; it’s really good.

Italian Sausage peppers and onions in a Bun
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 6
Ingredients
  • 5 - 6 Italian sausage links (if you use store bought there is usually 5 in a package)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (halved and sliced)
  • ½ medium red onion (sliced)
  • 4 cloves of garlic (minced)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 tablespoon fresh basil (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • ½ cup white wine
  • 6 brat buns
Instructions
  1. Prep vegetables and onions according to ingredients list.
  2. italian sausage in a bun prep picture
  3. In a large skillet over medium high heat brown sausage on both sides; remove from pan and set aside.
  4. browned italian sausage
  5. Cook the onions and garlic over medium heat for about 3 minutes, using the butter.
  6. cooing onions and garlic
  7. Add the wine, green pepper, red pepper, and seasonings. Bring the mixture to a boil and work the sausages into the pepper mixture. Cook covered until vegetables are tender and sausage is done.
  8. Serve with a link of sausage topped with the vegetable mixture.

Inspired by Allrecipies.com

Spaghetti with Mushroom and Tomato Sauce Recipe

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spaghetti with mushroom and tomato sauce

This recipe puts together fresh and dried mushrooms, seasoning, and tomatoes to create a light textured spaghetti sauce. This recipe is a little bit of worked compared to just opening a can of spaghetti sauce, but it is well worth the effort. If you like mushrooms this recipe is a must try; it is light and delicious. Enjoy

Spaghetti with Mushroom and Tomato Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 ounce dried oyster mushrooms (rinsed well)
  • 1 cup low-sodium chicken broth
  • 4 ounces bacon, cut into ½-inch pieces (about 8 slices)
  • ½ pound Portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves (crushed and minced)
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh rosemary leaves
  • 1 can diced tomatoes (14.5-ounce)
  • salt and ground black pepper
  • 1 pound spaghetti
  • Grated Romano or Parmesan cheese for serving
Instructions
  1. Place rinsed dried mushrooms in a small bowl with chicken broth, cover with plastic wrap and cut several slits in the top to let out steam. Microwave mixture for 1 minute or until mixture starts to steam. Let mixture rest for about 15 minutes or until mushrooms are softened. Remove mushrooms to a cutting board using a fork or slotted spoon, and finely chop the mushrooms. Place a coffee filter inside a strainer and strain the mushroom juice into a container and set aside.
  2. In a large skillet over medium high heat cook bacon until crispy; add the garlic, portabella mushrooms, oyster mushrooms, olive oil, tomato paste, and rosemary. Cook until liquid is evaporated and tomato paste starts to brown. Add the reserved chicken mushroom broth, bring the mixture to a boil over high heat, reduce heat to a high simmer and cook until mixture is thickened; salt and pepper to taste. (Mixture will have a saucy texture)
  3. Cook pasta according to package directions for al dente, drain reserving ½ cup of the cooking water.
  4. Mix tomato mixture into the spaghetti until thoroughly combined using the reserved pasta water to adjust the mixture to your desired consistency.
  5. Serve hot garnished with Grated Romano or Parmesan cheese.

Adapted from cooks country

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Roasted Pepper Chicken Penne

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roasted pepper chicken penne recipe

The roasted peppers in this recipe are delicious; they are a nice added touch to what is basically a pepper chicken recipe. I prepared this recipe as written but there is room to add some additional spices if you desire; like maybe some red crushed pepper flakes to give it a little bit of heat.
If you have ever eaten a dish that tastes great with that first bite, but the more you eat, the less you like it – well this dish for me was just the opposite. The first bite I thought it was just ok, but as I ate more of it I thought; Wow – this is really good.
Give this Roasted Pepper Chicken Penne Recipe a try; it’s really good. Enjoy

Roasted Pepper Chicken Penne
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 pound chicken tenders or boneless chicken breasts (strips cut into 1 inch pieces)
  • ¼ cup balsamic vinegar
  • 1 package penne pasta (16 ounces)
  • 1 medium onion (cut in half and thinly sliced)
  • 4 garlic cloves (minced)
  • ¼ cup olive oil
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup roasted sweet red peppers (drained and sliced)
  • 1 cup chicken broth
  • 3 teaspoons Italian seasoning
  • ¼ teaspoon salt
  • 1 cup Parmesan cheese (shredded or grated)
Instructions
  1. Cut chicken into 1 inch cubes and place them in a zip lock bag. Pour in the balsamic vinegar and marinate in the refrigerator for 15 minutes; drain and discard vinegar.
  2. While chicken is marinating cook pasta according to package directions and drain.
  3. Using the oil in a large skillet cook the onion and garlic for 1 minute. Add the chicken and cook until juices run clear. Stir in the broth, red pepper, Italian seasoning, crushed tomatoes, and salt.
  4. Cook until heated through. Fold the chicken tomato mixture into the pasta.
  5. Serve hot garnished with the Parmesan cheese

 Adapted from The Taste of Home Cookbook

Chicken Cacciatore Recipe

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chicken alla cacciatore recipe

This Chicken Cacciatore Recipe is a simple recipe to put together. It does require quite a bit of cooking time, but it is well worth it. I followed the recipe and kept it simple. If you wanted to you could add red and green sweet peppers, and maybe a sliced zucchini to fancy it up a little bit. I used canned chopped tomatoes that had Basil, Oregano, and garlic already added but you could change this by using pure chopped tomatoes, and then adding your own seasoning.
The next time you can’t figure out what to put on the menu for supper give this Chicken Cacciatore Recipe a try; it’s really good.

Chicken Cacciatore Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 frying chicken (cut into pieces – breast pieces cut in half cross wise)
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup cooking oil (divided)
  • 2 tablespoons butter (divided)
  • 4 cloves garlic (crushed and minced)
  • 1 medium onion (cut in half and sliced thin)
  • 1 package fresh mushrooms (8 ounces sliced thin)
  • 1 can diced tomatoes with Oregano, Basil, and garlic (14.5 ounces)
  • ½ cup red wine
Instructions
  1. In a 9 inch pie dish whisk together the flour, salt, and pepper.
  2. Place ½ the oil in a large skillet with 1 tablespoon of butter over medium high heat. Roll the chicken in the flour mixture to coat, and brown the chicken until golden on both sides.
  3. browning chicken
  4. In a separate skillet using the rest of the oil, and butter, cook the onion and mushrooms until mushrooms have given up most of their moisture and are tender. Spread the mushroom mixture out to form a pocket in the center of the pan, add the garlic, and continue cooking until fragrant – about 1 minute. Mix the garlic into the onion mixture.
  5. cooking mushrooms and onions
  6. Spoon the mushroom mixture over the top of the chicken. Distribute the chopped tomatoes over top and then gradually pour in the wine. Cover, reduce the heat to simmer, and cook until chicken is done. (About 1 ½ hours)
  7. cooking chicken cacciatore skillet

chicken cacciatore skillet

Countryside Italian Cold Salad Recipe

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Countryside Italian Cold Salad Recipe

If you’re looking for a good side dish to go with your next cookout give this Countryside Italian Cold Salad Recipe a try. This is a quick and simple recipe with most of the cooking time being for the pasta. You can make the salad ahead of time, or prepare it at the same time you are grilling.

Countryside Italian Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 2 cans diced tomatoes (14.5 ounces each drained)
  • 2 cups bow tie pasta
  • ½ teaspoon olive oil
  • ⅔ cup basil (chopped)
  • ½ cup mozzarella cheese (Cubed)
  • 4 slices bacon (cooked to crispy or store bought pre-cooked - chopped)
  • ¼ cup balsamic vinegar
Instructions
  1. Cook pasta according to package directions; drain, drizzle olive oil over the pasta, toss, and cool.
  2. Mix in the rest of the ingredients and refrigerate until chilled.

 

One Dish Stove top Italian Macaroni Recipe

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simple stovetop italian macaroni recipe

This is another simple, quick and good recipe. In less than an hour you can have this Simple Stove top Italian Macaroni dinner on the table. This recipe does not call for a lot of ingredients so there is a good chance you may have everything you need on hand, and because this is a one dish recipe clean-up is a snap.
This recipe would be great for after work, or school, or if you just need to put something quick together because you have had a really busy day.

One Dish Stove top Italian Macaroni Recipe
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can diced tomatoes (28 ounces)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper or to taste
  • 2 cups uncooked macaroni
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
Instructions
  1. In a large kettle or Dutch oven break up and cook ground beef until no longer pink inside. Drain if needed.
  2. Add the tomatoes to the meat and stir in the water, elbow macaroni, Italian seasoning, onion soup mix, and red pepper flakes. Bring mixture to a boil and reduce heat to a high simmer. Cook covered, stirring occasionally, until macaroni is tender. Off heat; Stir in the shredded Parmesan and top with the Mozzarella cheese. Cover and let rest until cheese is melted. (I sprinkled the Mozzarella cheese on each dish as I served it.)

Adapted from Taste of Home