Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4
Enjoy a delicious dinner at home with this chicken and peppers in white sauce. It’s a very easy and quick recipe that you can throw together any time. Throw in some steamed broccoli at the end if desired.
Ingredients
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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 medium-size onion, cut into slices
1/2 c. mayonnaise
3/4 c. chicken broth
1 red pepper – seeds removed and cut into slices
1/2 box penne pasta
1 heaping tablespoon minced garlic jarred
1 green pepper – seeds removed and cut into slices
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 the chicken chunks in 1 tbsp olive oil and 1 tbsp butter until all sides are brown. If you want the chicken chunks to brown further, transfer them to a baking dish and bake for about 30 minutes at 375 degrees preheated oven until cooked to your desired doneness.
Step 2: Add the green and red pepper strips to the same skillet you sauteed the chicken along with the sliced onion and minced garlic. Cook until soft. Set aside when done. Wipe the pan clean.
Step 3: Following the package directions, cook the pasta. Drain when done and set aside.
Step 4: In the same frying pan, return the cooked boneless chicken chunks. Add the pepper and onion, pepper along with the pasta.
Step 5: Combine the chicken broth and mayonnaise in a medium bowl until well mixed. Pour this into the frying pan. Cook for a few minutes over medium heat until the sauce has thickened.
Note:
If you want to add broccoli, you surely can! Steam the broccoli, then add it to the pan at the end.
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 medium-size onion, cut into slices
- 1/2 c. mayonnaise
- 3/4 c. chicken broth
- 1 red pepper - seeds removed and cut into slices
- 1/2 box penne pasta
- 1 heaping tablespoon minced garlic jarred
- 1 green pepper - seeds removed and cut into slices
- salt and pepper
Instructions
Step 1: Season the boneless, skinless chicken chunks with salt and pepper. Saute the chicken chunks in 1 tbsp olive oil and 1 tbsp butter until all sides are brown. If you want the chicken chunks to brown further, transfer them to a baking dish and bake for about 30 minutes at 375 degrees preheated oven until cooked to your desired doneness.
Step 2: Add the green and red pepper strips to the same skillet you sauteed the chicken along with the sliced onion and minced garlic. Cook until soft. Set aside when done. Wipe the pan clean.
Step 3: Following the package directions, cook the pasta. Drain when done and set aside.
Step 4: In the same frying pan, return the cooked boneless chicken chunks. Add the pepper and onion, pepper along with the pasta.
Step 5: Combine the chicken broth and mayonnaise in a medium bowl until well mixed. Pour this into the frying pan. Cook for a few minutes over medium heat until the sauce has thickened.
Notes
If you want to add broccoli, you surely can! Steam the broccoli, then add it to the pan at the end.
