Chicken With Peppers
A flavorful chicken dish with peppers and tomatoes, simmered in wine and served over noodles or pasta, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Brown the skinned and cut-up frying chickens under the broiler.
- Place the browned chicken in a medium skillet.
- Add the chopped onion, dry white wine, salt, and pepper to the skillet.
- Cook until the wine is reduced to half, then add the peeled, seeded, and chopped tomatoes.
- In a saucepan, sauté the olive oil, crushed garlic, and green pepper strips until tender.
- Add the chicken to the saucepan and cook until fork-tender.
- Serve the chicken with peppers and tomatoes over a bed of cooked noodles or pasta.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken in the wine, garlic, and onions for a few hours before cooking. If you're out of white wine, chicken broth or apple cider vinegar can be a good substitute. For a spicier kick, add some red pepper flakes or jalapeños when sautéing the peppers. This dish pairs beautifully with Mediterranean recipes.
Serving Suggestions
Serve the chicken with peppers and tomatoes over a bed of noodles or pasta for a satisfying meal. A side of garlic bread or a fresh green salad would complement the dish nicely. For a complete experience, consider pairing it with a glass of dry white wine or browse more chicken recipes for variety.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to the skillet to keep the chicken moist. Gently heat on the stove until warmed through or use the microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Peppers contains roughly 1078 calories, with 1g protein, 46g carbohydrates, and 100g fat. It is an excellent source of vitamin C (85% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as it may cook faster than bone-in pieces. Ensure that the internal temperature reaches 165°F for food safety.
What type of pasta works best with this dish?
Any type of pasta works well, but fettuccine or penne are excellent choices as they hold the sauce nicely. You can also use whole wheat or gluten-free pasta if preferred.
Can I add other vegetables to this recipe?
Absolutely! Feel free to experiment with other vegetables such as zucchini, mushrooms, or even spinach for added nutrition and flavor. Just sauté them along with the peppers until tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).