Best Chicken Sausage Pita Wspinach Red Pepper Recipes

GNOCCHI WITH SAUSAGE, TOMATOES AND SPINACH

Steps:

• Add the canola oil to a large skillet over medium-high heat.
• Cook peppers and onion until softened (about 3-4 minutes) and add the chicken sausage (cutting the casing off to remove it). Use a spatula to break it into small pieces while it cooks.
• When sausage is no longer pink, add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add gnocchi, chicken broth and tomatoes and bring to a simmer over medium high heat. Cover, reduce heat to medium-low, and simmer until gnocchi is tender (about 5 minutes).
• Remove lid, stir in spinach and Parmesan, and cover to allow spinach to wilt slightly.
• Serve.

CREAMY SPINACH AND RED PEPPER CHICKEN

Steps:

• Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

CHICKEN SAUSAGE PITA W/SPINACH & RED PEPPER

Steps:

• Chop up 1 roasted red pepper, or just over 1/2 cup of roasted red peppers. Dice garlic fine. Slice the chicken sausages into 1/2 inch or less slices.
• In a pan on medium heat cook the garlic, peppers, chicken and spinach until the spinach is just starting to wilt. Add salt and pepper to taste.
• Cut open a pocket in the top of each pita and carefully stuff the mixture into each pita.
• Note: The sausage I used was fully cooked, check the package to make sure it is fully cooked before adding the vegetables. I felt the recipe didn't need additional seasoning in the form of a sauce or dressing, but feel to add some to taste. Optional add-ins (not calculated into nutritional value) include a sprinkle of crumbled feta cheese, 1/2 cup mushrooms cooked with the sausage, or some diced tomato/sun dried tomato.

ROASTED RED PEPPER CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
• Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
• In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
• Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.