Chicken with two peppers and noodles

Yield: 6 Servings

Measure Ingredient
\N \N -Sue Woodward
¼ cup Olive il
1 large White onion; sliced
3 cloves Garlic; crushed
4 \N Chicken breast halves; each cut into halves (2\" thick)
1 \N Red bell pepper; sliced lengthwise
1 \N Green bell pepper; sliced lengthwise
3 cups Chicken broth or stock
1 can 8-oz. tomato sauce
1 tablespoon Fresh lemon juice
2 tablespoons Brown sugar
2 teaspoons Salt
¼ teaspoon Black pepper
2 teaspoons Dried basil
1½ teaspoon Dried oregano
½ teaspoon Ground fennel
1 \N Bay leaf
16 ounces Bag dried noodles
½ cup Fontinella cheese, 2-oz.; grated
½ cup Parmesan cheese, 2-oz.; grated


In pressure cooker, heat oil. Add onion and saute in hot oil 3 mins. Add garlic, chicken pieces, and peppers. Saute over med-high heat 3 mins., stirring occasionally. Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles, and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 mins. Release pressure accdg. to manufacturers' directions. Remove lid.

Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and transfer to a serving bowl. Sprinkle with cheese.

Author - Toula Patsalis

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998

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