lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, September 23, 2013

Chicken Picasso

Chicken Picasso
Oh my this was delicious. I adapted it quite a bit from Let's Dish.  My main goal was to reduce the number of dirty dishes.  Our condo has a Le Creuset Dutch oven, I love it so much and I try to use it as often as possible.  I figured the sautéing and baking could all be done in one vessel and it worked beautifully.  Miss F was a huge fan of the bell pepper, she gobbled up a ton of it.  C said this was the best pasta ever, excluding the fettucine alfredo at Carmine's of course.  This was after he made fun of the name while I was cooking.  Miss F is equally obsessed with "daddy pasta" at Carmine's so it looks like next on my to do list is to make fettucine alfredo with homemade pasta.
Chicken Picasso

3 bell peppers (1 each of red, yellow or orange)
4 boneless skinless chicken breasts
3 tablespoons butter
1 medium onion, sliced
2-3 cloves garlic, minced
½ cup chicken broth
1 (14 oz.) can diced tomatoes
1 teaspoon Italian seasoning
1 cup heavy cream
Salt & pepper, to taste
1 cup grated mozzarella
1 pound linguine, or pasta of your choice

Preheat the oven to 400 degrees. Seed the bell peppers and cut them into rings. Season the chicken with salt and pepper. In a large oven safe Dutch oven, melt the butter over medium-high heat. Lightly brown the chicken on both sides and remove to a plate. Add the onions to the pan and cook until soft, about 5 minutes. Arrange the onions over the chicken. Add the bell peppers to the pan and cook until just tender, about 3 minutes. Arrange the peppers over the chicken and onions. Add the garlic to the sauté pan and cook for 30 seconds.

Deglaze the pan with the chicken broth, scraping any browned bits on the bottom. Pour the diced tomatoes, Italian seasoning and cream into the sauté pan with the garlic and broth; season with salt and pepper. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. Nestle the chicken into the sauce and put the bell peppers and onions over top. Cover the pan with a lid and bake for 20 to 25 minutes in the preheated oven. Remove the chicken from oven and uncover. Sprinkle with cheese and return chicken to oven, uncovered, for another 10 to 15 minutes, until cheese is golden brown and chicken is cooked through. Serve with pasta.
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1 comment:

Happy Valley Chow said...

Wow I totally need to try this! My dutch oven is one of my favorite, go-to, cooking vessels. It's so nice that you can saute, simmer, and braise all in one pot! Thanks for sharing :)

Happy Blogging!
Happy Valley Chow

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