Chicken with Roasted Red and Green Peppers
Easy Chicken and Roasted Peppers
I am always looking for ways to create meals with few ingredients and easy recipes.
I eat a lot of poultry and fish and chicken is one of my favorites. Whether I roasted, stir fried, baked or broiled I love chicken.
I've never been much of a meat eater, so when meat was declared less than healthy, I had no problem leaving it for a rainy day.
I have purchased numerous chicken recipe books, but always find them not to my liking, so I almost always create my ways of cook chicken.
All photos were taken by designsbyharriet
- four large chicken breasts
- 2 packages frozen Trader Joe's Roasted Red and Green Peppers
- 2 tablespoons barbecue sauce
- 8 oz small Wheat Pasta
- 2 tbls vegetable oil
- Cut up the chicken breasts into small pieces.
- Cook chicken in a large skillet with about 2 tablespoons of vegetable oil until brown and cooked all the way through.
- While the breasts are cooking, make the pasta and hold in warm water until ready to add to chicken.
- Cook the two packages of frozen peppers in the microwave for three minutes on high to warm them up.
- When the chicken is done, add the frozen peppers and cook about ten minutes on medium heat.
- Add the two tablespoons of barbecue sauce and heat for five minutes until hot.
- Add pasta and toss.
There are Always Choices
I cut up the chicken breasts using kitchen shears, because a knife takes forever and the shears make the job much quicker and easier. My favorite kitchen shears are Joyce Chen shears.
Although I used Trader Joe's frozen roasted red and green peppers, you can roast your own peppers in the oven and add whatever spices you like. The frozen peppers also have onions in them.
The frozen peppers I used have nothing in them except the peppers, but they have a distinctive flavor from the roasting that makes them delicious.
The barbecue sauce is used is called Bone Suckin' Sauce, original flavor. I like it because it is not a heavy sauce and does not overpower the roasted pepper flavor or the chicken.
I used wheat pasta because it is healthier, and I have come to like it better than the regular pasta, but the choice is yours.
My suggestion is to use small shell, elbow macaroni, small bowties or small twists, because large pastas are too heavy for the recipe to work well.
Canola oil is my favorite cooking oil, but some people do not like the taste, so use a vegetable oil that is pleasing to your taste buds.
This dish works just as well with turkey breasts as it does with chicken breasts. Use only the breast meat. It is not only healthier but the dish tastes better.