• Chicken With Two Peppers And Noodles

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    • 1/4 c. Olive il
    • 1 lrg White onion, sliced
    • 3 cl Garlic, crushed
    • 4 x Chicken breast halves, each cut into halves (2" thick)
    • 1 x Red bell pepper, sliced lengthwise
    • 1 x Green bell pepper, sliced lengthwise
    • 3 c. Chicken broth or possibly stock
    • 1 can 8-ounce. tomato sauce
    • 1 Tbsp. Fresh lemon juice
    • 2 Tbsp. Brown sugar
    • 2 tsp Salt
    • 1/4 tsp Black pepper
    • 2 tsp Dry basil
    • 1 1/2 tsp Dry oregano
    • 1/2 tsp Grnd fennel
    • 1 x Bay leaf
    • 16 ounce Bag dry noodles
    • 1/2 c. Fontinella cheese, 2-ounce., grated
    • 1/2 c. Parmesan cheese, 2-ounce., grated


    1. In pressure cooker, heat oil. Add in onion and saute/fry in warm oil 3 mins. Add in garlic, chicken pcs, and peppers. Saute/fry over med-high heat 3 mins., stirring occasionally. Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add in 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.
    2. Combine cheeses. Throw away bay leaf. Stir chicken and noodle mix and transfer to a serving bowl. Sprinkle with cheese.

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