New recipes

Mushroom and Bell Pepper Chicken with Linguine

In a microwave-safe bowl, combine the onion, tomato paste, oil, tarragon, thyme, and garlic. Microwave for 4-5 minutes, stirring once a minute. Transfer to a 6-quart slow cooker.

Add the bouillon, water, and Worcestershire. Place the chicken on top and season with salt and pepper, to taste. Place the mushrooms and peppers on top of the chicken. Cover and cook on low for 4-6 hours. Remove the chicken and place on a cutting board. Break up into large chunks and tent with foil.

In a pan, heat the oil over medium heat. Add 1 tablespoon of the flour and whisk. Add in the rest of the flour 1 tablespoon at a time and whisk. Add the juices from slow cooker and whisk to create a nice creamy sauce. Add the soy sauce and season with salt and pepper, to taste. Season with more thyme and tarragon, to taste.

Pour the sauce into the slow cooker and stir in the chicken chunks. Stir in the hot linguine to combine. Serve and enjoy.

Baked Chicken and Peppers

Chicken and Peppers is a true crowd pleaser dish where boneless chicken thighs are baked with sauteed peppers, onions and mushrooms under a blanket of cheese until gooey. Serve on top of creamy mashed potatoes or perfect brown rice with the juices and everyone will be blown away!

Recipe Summary

  • 4 ounces linguine pasta
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 fresh mushrooms, sliced
  • 1 green onion, chopped
  • 1 cup heavy cream
  • ¼ teaspoon dried basil
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • ¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Simple Wholesome Chicken and Vegetable Recipe

It was a sandwich filled with sautéed chicken, mushrooms, onions, peppers, and herbs.

It seemed to be made with basic ingredients, and was simply cooked on a flattop griddle, but wow was it ever delicious!

Piletina u Povrcu, or Croatian Chicken in Vegetables is an easy meal to make at home, allowing your family to taste the flavors of Eastern Europe.

This Croatian Skillet Chicken and Vegetables is so wonderful, because of its simplicity.

Creamy Chicken, Mushroom and Bell Pepper Pasta

The sauce from this Creamy Chicken, Mushroom and Bell Pepper Pasta was inspired from my mom’s Chicken ala King recipe, I just removed the starchy element that makes it thick instead we reduced the liquid and use parmesan cheese and the starch from the freshly cooked pasta go give body to the sauce.

Pasta is such a versatile ingredient, you can just toss just about any saucy dish on it which turns it a complete meal, like this post today. The sauce was inspired from my mom’s Chicken ala King recipe, I just removed the starchy element that makes it thick instead we reduced the liquid and use parmesan cheese and the starch from the freshly cooked pasta go give body to the sauce.

How about you do you have any dishes that you sometimes use with pasta? If you do please share it below.

Bell Pepper Chicken

Bell Peppers Chicken Recipe. Quick, easy, and healthy chicken stir-fry with red and green bell peppers and a Chinese brown sauce. SUPER YUM!

There are three main elements to Chinese cooking: color, aroma, and taste, or in Chinese 色香味.

Color is very important as food is supposed to appeal visually to the eyes, and hence stimulates one&rsquos appetite.

When I was making this bell pepper chicken, I made sure that I incorporated the element of color into this dish, and used both green and red bell peppers to accompany the chicken meat to bring out the beautiful color of the dish.

Anyway, I often make bell pepper chicken for my family.

The reason is simple: it is bursting with the aroma and peppery flavor of the bell peppers and the light sauce pairs well with the chicken (click for more recipes using chicken).

I also like to add some fresh button mushrooms for an extra layer of taste to this recipe.

Anyone can attempt this bell pepper chicken recipe at home as it calls for everyday ingredients that you can get at any stores or market.

Plus the recipe is very versatile and you can use the protein of your choice: beef, pork, shrimp, or fish fillet.

For the mushroom, I like fresh button mushroom but you can also use shiitake mushroom or canned mushroom.

It is your personal preference.

Now, feast your eyes with the colorful gallery I have above.

Chicken & Peppers Pasta This dish pairs tomato & basil sauce with fresh vegetables and pasta for a quick and easy dinner solution.


  • 1 box Penne Pasta
  • 3 bell peppers (variety of green, red, orange, or yellow), thinly sliced
  • 1 white onion, diced
  • 2 lbs cooked chicken breasts, diced
  • 1 jar Barilla Tomato & Basil sauce (or any pasta sauce)
  • 1½ cups shredded mozzarella cheese


  1. Cook penne pasta as directed on the packaging
  2. While the pasta is cooking, heat a large skillet over medium/high heat with a drizzle of olive oil. Add bell peppers, onion, and cooked chicken breasts. (if using uncooked chicken, add it to the pan 5 minutes before the peppers, cooking thoroughly).
  3. Cook covered for about 7 minutes, stirring occasionally until peppers are tender-crisp.
  4. Mix in Barilla Tomato & Basil sauce and simmer for 5 minutes.
  5. Gently mix in strained penne pasta.
  6. Top with shredded mozzarella cheese, cover for 5 minutes for the cheese to melt.

Did you make this recipe?

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What’s your favorite quick & easy pasta dinner?


Step 1

1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper set aside.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels.

3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.

4. Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.

  • The key to a good quesadilla is a proper amount of cheese that holds the filling together. I like them the most with cheddar cheese but every other melting cheese will work. It’s also important to mix the filling with the cheese so that the cheese is evenly distributed through the filling and holds it nicely together.
  • Make sure your filling has cooled down before adding the cheese or you will end up with big clumps of melted cheese instead of a filling with evenly distributed cheese.
  • Make sure to season tortillas on the outside with salt directly after cooking them so that the salt can stick to the tortillas. They should be seasoned on the inside and on the outside!
  • How to easily flip the quesadillas: I really like to make quesadillas from a single large tortilla, not two, because it’s easier to flip over. If you have small tortillas you can make one quesadilla from 2 tortillas (in this post for broccoli cheddar quesadillas you can see that on the photos).
  • tomato salsa
  • refreshing dip made of sour cream, yogurt, and lime juice (the recipe is in the recipe card)
  • guacamole
  • pico de gallo (fresh tomato and onion salsa)

Chicken Spaghetti Casserole

We love a good casserole at the Smith house, and this version of a chicken spaghetti is a favorite because it’s hearty and filled with cheese. It’s pretty much a blend of all the ingredients we love from other chicken spaghetti recipes. This recipe, however, makes more of a casserole since it’s all mixed together and tossed in the oven for a bit to bake.

For my version, I use a deli Rotisserie chicken from my local grocery store. I think it adds way more flavor to the recipe, and I also double the amount of chicken–most recipes only use 2 cups of chicken and I use 4–because I want to make the meal as hearty as possible since I have a house filled with growing boys.

I also like to use angel hair pasta instead of thin spaghetti, too. I just like the texture of the angel hair better. But either pasta works well with this dish. Just choose the pasta your family enjoys.

Here’s how I like to make mine.


1 pound angel hair pasta, broken in half

1/2 cup diced green bell pepper

1 cup fresh mushrooms, sliced

2 cans cream of mushroom soup

1 1/2 cups shredded sharp cheddar

1/8 teaspoon cayenne pepper


Preheat oven to 350 degrees and fry bacon in skillet. Drain the bacon on paper towel and set aside. Sauté the onion and pepper for a 2-3 minutes in the bacon drippings. Then add the mushrooms and sauté until peppers are tender.

Pull 4 cups of meat from the Rotiserrie chicken and set aside.

Boil the pasta in the chicken broth and about a cup of water (enough liquid for cooking the pasta) for about 3 minutes, without overcooking. Drain pasta, reserving the broth.

In large bowl, mix together pasta, chicken, seasonings, peppers, onions, and mushrooms. Blend in cream of mushroom soup and 2 cups of chicken broth. Salt and pepper and blend in 1 1/2 cups of cheese.

Place the chicken spaghetti mixture into a 9 x 13 baking dish and cover with the rest of the cheese.
Cover with foil and bake for 30 minutes.
Remove foil and finish baking for another 5 to 10 minutes, until bubbly.
Sprinkle each serving with crumbled bacon. Enjoy!

Watch the video: Σκιουφιχτά με μανιτάρια. Yiannis Lucacos (November 2021).