Tag: bell pepper

Chicken and Pepper Pasta {+ Marzetti Giveaway!}

Spring is finally here! It was so gorgeous this weekend that I wanted to spend every second possible outside. From the looks of my blog analytics, we’re all on the same page… there weren’t very many people looking at recipes this week and I definitely don’t blame them. I have the perfect recipe for you though – it takes practically no time or effort at all. If you have a burner on your grill, you can even make the whole thing outside (and it will be done in even less time, since those grill burners are so hot that they bring water to a boil in the bat of an eye!)

The ingredients in this pasta are really simple, but they work together to give it a ton of fresh, bold flavor. To make it, you’ll need thinly sliced chicken breast, linguine, red and yellow bell peppers (I bought pre sliced peppers, which were half the price of whole ones), fresh oregano, and feta. Marzetti Simply Dressed Champaign Vinaigrette pulls everything together – you’ll use it as a marinade for the chicken and to dress the final dish. (You could also use Simply Dressed & Light Cesear Dressing).

This pasta is delicious warm, but it’s also fabulous served as a chilled pasta salad. I can’t wait to eat the leftovers!

Grilled Chicken and Pepper Pasta

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 6

¾ cup Marzetti Simply Dressed Champagne Vinaigrette
1 pound chicken cutlets
1 box high-fiber linguini
1 red bell pepper, chopped
1 yellow bell pepper, chopped
10 kalamata olives, quartered
¼ cup crumbled feta
4 springs fresh oregano
1 pinch crushed red pepper flakes

Pour ½ cup champagne vinaigrette into a shallow dish. Add the chicken and turn to coat. Cover and marinate for 30 minutes. Grill over high heat until done, 4-5 minutes on each side (discard extra marinade). Cut into strips.
Meanwhile, boil pasta according to the directions on the package. Place peppers in the bottom of a colander; drain the cooked pasta over the peppers. Let sit 2 minutes, then return to the pot. Stir in chicken olives, feta, and oregano. Stir in ¼ cup vinaigrette. Season with crushed red pepper flakes.
Serve with more feta and oregano, as desired.

Calories: 420 Fat: 10 Carbohydrates: 52.5 Fiber: 7 Protein: 31.5

3.2.1652

***

This is the last recipe in the series that I’ve been doing with Marzetti Simply Dressed this spring and, once again, I have a terrific giveaway (worth $175) to give one of you! It includes:

5 coupons for free Marzetti Simply Dressed dressings
a $75 Visa Giftcard
Williams Sonoma salad spinner
Crate & Barrel over-the-sink board with colander
Trio vegetable peeler
Nine assorted Marzetti vegetable pods, for storing leftover vegetable halves (I use these all the time and love them!)

Enter using the Rafflecopter widget below (it might take a second to load.) For an alternate entry, send an email with the subject “Marztti Simply Dressed Giveaway” to giveaway@healthy-delicious.com.

a Rafflecopter giveaway

This post was brought to you in partnership with Marzetti Simply Dressed; I was compensated for creating the recipe for chicken and pepper pasta. All opinions are my own.

Menestra

In Spanish, la menestra simply means “stew”. This is my Grandma’s menestra recipe, and one she used to eat all of the time growing up in Ecuador. It is a very healthy and flavorful dish, and can be served with rice. The menestra is made of lentils, onions, bell peppers, tomatoes, and many different spices. The recipe calls for green bell pepper, but I had some leftover red bell pepper that I added in as well and it tasted great. I like to make a large batch on the weekend that will last during the week. Even a small portion of menestra is very filling. Garnish with cilantro for a finished look.

Thanks for this amazing recipe, Grandma!

Menestra

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Prep time

15 mins

Cook time

1 hour 30 mins

Total

1 hour 45 mins

Type: Main

Serves: 4

Ingredients

1 cup whole lentils, rinsed and soaked overnight in water
1 tbsp olive oil
1 cup chopped onions
½ green bell pepper, chopped
2 garlic cloves, minced
1 bay leaf
1 tsp cumin
½ tsp oregano
¼ tsp crushed red peppers
2 tomatoes, chopped (or 1 can diced tomatoes)
1 packet Sazon Goya with Azafran (if you can’t find this, sub. with the following: 1 tsp cumin, 1 tsp ground pepper corns, 1 tsp garlic powder, 1 tsp culantro, 1 tsp oregano, 1 tsp paprika, ½ tsp salt)
2 tbsp chopped cilantro
3 cups water

Instructions

Heat the olive oil over medium heat in a skillet, then add onions, bell pepper and garlic. Sauté for 5 minutes, until onions are translucent.
Add the lentils, water, cumin, oregano, crushed red peppers and bay leaf.
Bring to a boil, then turn to low heat and simmer for 1 hour, 10 minutes.
Add the tomatoes, Sazon Goya (or substituted spices) and salt, and continue to simmer for 20 minutes.
Add the cilantro and serve warm.

3.2.2265

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Summer Shish Kebabs

Summer is officially two days away, but I have already been enjoying plenty of my favorite summertime dishes for the past few weeks. One of them includes these chicken and vegetable shish kebabs with NatureBox dried pineapple to add some sweetness to the mix. They are easily made on an indoor grill (such as a George Foreman grill) or grilling pan, but of course they are also great for outdoor BBQing! For these summer shish kebabs, I used teriyaki marinated chicken and slices of red bell pepper, yellow and zucchini squash, onion, and dried pineapple. You can get creative with the vegetables, fruits and meats you combine together for your shish kebabs. Do you have a favorite combination?

Check out this recipe of the NatureBox blog this week here!

5.0 from 1 reviews

Summer Shish Kebabs

Prep time

1 hour

Cook time

6 mins

Total

1 hour 6 mins

Type: Main

Serves: 8

Ingredients

¼ cup apple cider vinegar
¼ cup soy sauce
2 tablespoons olive oil
2 tablespoons honey
2 boneless, skinless chicken breasts, cubed
1 zucchini squash, chopped
1 yellow squash, chopped
½ yellow onion, chopped
8 NatureBox Big Island Pineapple slices, quartered [www.naturebox.com]
1 red bell pepper, chopped
8 wooden skewers

Instructions

In a shallow bowl, whisk together apple cider vinegar, soy sauce, olive oil and honey.
Add the cubed chicken breasts and cover with plastic wrap. Refrigerate for at least 30 minutes, up to 3 hours.
Soak the wooden skewers in water for 20 minutes (to prevent them from burning).
After the chicken has marinated, preheat an indoor grill pan over medium heat.
Add the chicken, pineapple, squash, bell pepper and onion to the skewers, alternating.
Grill until the chicken us cooked through, about 3 minutes on each side. The chicken will be done when the juices run clear and the internal temperature is 165 degrees F.

Makes 8 kebabs

3.2.2045

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