July 25, 2010

Saucy Italian Chicken and Peppers

How would you like your child to take a bite of dinner and say, "Mama, this is my new favorite dinner!" Does that not sound like music to your ears? Well, then you need to make this! It is made in under 30 minutes, it is simple and it is made on the stove top, which makes it the perfect summer meal. This recipe is going into my monthly rotation for sure.


  • 8 oz pasta, cooked
  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/2 c green bell pepper, chopped
  • 1/2 c red bell pepper, chopped
  • 1 c chicken broth
  • 4 oz cream cheese
  • 1/4 c Italian dressing
  • 1/4 c Parmesan cheese
  • 2 tbsp fresh parsley, chopped (or 2 tsp dried parsley)
  • 1/4 tsp paprika
  • Salt, to taste
  • Pepper, to taste

  • Heat oil in a skillet over medium heat. Add garlic, stirring until it becomes fragrant.
  • Add red and green peppers to the skillet. Cook until crisp-tender, about 5 minutes. My husband likes his vegetables soft, so I cook a little longer.

  • Season the chicken with paprika, salt and pepper. Add chicken to the skillet. Stir constantly for about 5 to 7 minutes.
  • Add the chicken broth and bring to a boil. Stir in cream cheese, Italian dressing, parsley, and parmesan. Cook until the sauce begins to thicken and the chicken is cooked through, stirring occasionally; about 3 to 4 minutes. Season with salt and pepper, to taste.

  • Serve over pasta.
  • ENJOY!

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