Chicken, Peppers & Onions + Pasta Florentine

When we’re at home, we cook a lot cause home-cooked is much better than when we’re traveling and always eating out. Our little garden is still producing and we have more peppers than needed just for salad fixings, so it was time to find a new recipe.

This recipe is really easy and used items readily available in the freezer and pantry.

And, not only was it so easy, but prepared in a single pot that could go from the stovetop to the oven with leftovers for a second dinner.

Baked Chicken with Peppers & Onions

• 5-6 chicken legs & thighs, skin removed (used only thighs)
• 1C low-sodium chicken broth
• 1 large onion, sliced
• 2-3 large green, red or yellow peppers, sliced
• ¼ C white wine (used cooking wine)
• Salt and pepper
• ½ tsp oregano
• ½ tsp basil
• 5-6 medium potatoes, quartered (left these out)

Heat oven to 350 F.

1. Brown chicken in olive oil and then remove.
2. Add chicken broth and simmer. Place pepper, onion and potatoes (if using) in large baking pan, then add chicken.
3. Pour liquid over chicken and vegetables. Sprinkle with salt, pepper, oregano and basil.
4. Bake for 1 hour at 350 degrees uncovered.

Serve with your choice of rice. Ours was served with a side of wild rice and a salad.

 

Here’s the second night’s dinner which used leftover peppers and onions and cut-up chicken. This recipe can also be made without leftovers.

Pasta Florentine

Or how to use leftovers in a second meal . . .

Preheated oven to 350 degrees. Cooked some colorful spinach bowtie pasta. While pasta was cooking, heated tomato sauce and defrosted a package of frozen spinach (could also sauté package of fresh spinach, if available).

Drained pasta, added peppers, onions, chicken, spinach and tomato sauce. Sprinkled with grated cheese; covered with grated mozzarella. Baked for 20 minutes at 350 degrees.

Another easy meal with leftovers for another dinner.