Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4
I never thought that this will end up so amazing! The unusual sauce ingredients of the sauce come together beautifully, and it pairs so well with the chicken. The subtle white sauce is still so flavorful and brings out the flavour of the peppers. Give this chicken and pepper in the white sauce a try, I am sure you’ll love this, too!
Ingredients
1 tbsp olive oil
1 tbsp butter
4 chicken parts or 2 boneless chicken breasts cut into pieces (drumsticks or thighs or a combination)
1 heaping tablespoon minced garlic jarred
1 red pepper seed removed and cut into slices
1 green pepper seed removed and cut into slices
1 medium-size onion cut into slices
1/2 box penne pasta
3/4 c. chicken broth
1/2 c. mayonnaise
salt and pepper
How to make Chicken and Peppers in White Sauce
Step 1: Season the boneless skinless chicken chunks with salt and pepper. Saute in 1 tbsp each olive oil and butter. Alternately, you can use bone-in chicken thighs or drumsticks. Cook them with the skin on until all sides are brown. Transfer the bone-in chicken thighs or drumsticks to a baking dish once the chicken parts are brown. Bake in 375 degrees preheated oven for about 30 minutes or until done.
Step 2: Place the green and red pepper strips in the same skillet along with the onion and minced garlic. Saute until soft, then set aside when done. Drain the excess grease from the pan and wipe the pan clean.
Step 3: Following the package directions, cook the pasta. Drain when done and set aside.
Step 4: Into the frying pan, place the cooked boneless chicken chunks (or the baked chicken thighs or drumsticks). Add the pepper/onion mixture and pasta. Mix the chicken broth and mayonnaise in a medium bowl, then pour this over the chicken. Cook for a couple of minutes over medium heat until the sauce thickened.
Note:
If desired, add broccoli. Steam the broccoli first, then add to the pan at the end. Toss to combine.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 4 chicken parts or 2 boneless chicken breasts cut into pieces (drumsticks or thighs or a combination)
- 1 heaping tablespoon minced garlic jarred
- 1 red pepper seed removed and cut into slices
- 1 green pepper seed removed and cut into slices
- 1 medium-size onion cut into slices
- 1/2 box penne pasta
- 3/4 c. chicken broth
- 1/2 c. mayonnaise
- salt and pepper
Instructions
Step 1: Season the boneless skinless chicken chunks with salt and pepper. Saute in 1 tbsp each olive oil and butter. Alternately, you can use bone-in chicken thighs or drumsticks. Cook them with the skin on until all sides are brown. Transfer the bone-in chicken thighs or drumsticks to a baking dish once the chicken parts are brown. Bake in 375 degrees preheated oven for about 30 minutes or until done.
Step 2: Place the green and red pepper strips in the same skillet along with the onion and minced garlic. Saute until soft, then set aside when done. Drain the excess grease from the pan and wipe the pan clean.
Step 3: Following the package directions, cook the pasta. Drain when done and set aside.
Step 4: Into the frying pan, place the cooked boneless chicken chunks (or the baked chicken thighs or drumsticks). Add the pepper/onion mixture and pasta. Mix the chicken broth and mayonnaise in a medium bowl, then pour this over the chicken. Cook for a couple of minutes over medium heat until the sauce thickened.
Notes
If desired, add broccoli. Steam the broccoli first, then add to the pan at the end. Toss to combine.
