New Recipe/Side Dish: Green Beans with Red Pepper

Green Beans with Red Peppers.

This is a dish I never though I would try due to the red peppers as I am not (was not) a red pepper fan. However, the recipe called to me for some reason and it sounded delicious so I thought I would give it a try and boy was I right! This recipe was a huge success at multiple Christmas dinners and even just as a quick, easy anynight side-dish. The slices of red pepper give the green beans such a good flavor, along with some added salt or lemon pepper salt!! I promise you will note be disappointed with this recipe.



5 ServingsPrep
Total Time: 30 min.

Ingredients

* 1-1/2 pounds fresh green beans, trimmed
* 1/3 cup water
* 6 tablespoons butter
* 3/4 cup sliced sweet red pepper
* 1 tablespoon chopped shallot
* Salt and pepper to taste
* 1/3 cup sliced almonds, toasted

Directions

Place beans and water in a 2-qt. microwave-safe dish.
Cover and microwave on high for 6-8 minutes or until crisp-tender.

Meanwhile, in a large skillet, melt butter; add red pepper and shallot.
Cook, uncovered, over medium heat until red pepper is crisp-tender.

Drain beans; stir into red pepper mixture. Season with salt and pepper.
Transfer to a serving platter; sprinkle with almonds.


* Yield: 5 servings.

Recipe Alert: Chicken Chili Fettuccine Recipe

Chicken Chilli Fettuccini Recipe

This is one of my all time favorite recipes to make. I love pasta and chicken and I love using rotel in practically anything so this meal was/is perfect. Another from my favorite cooking magazine, Simple & Delicious by Taste of Home!

5 ServingsPrep/Total Time: 25 min.

Ingredients

• 2 packages (9 oz each) refrigerated fettuccine
• 1-1/2 pounds boneless skinless chicken breasts, cut into strips
• 1 tablespoon canola oil
• 1 jar (6 oz) sliced mushrooms, drained
• 1 cup chopped onion
• 2 tablespoons all-purpose flour
• 2 cans (14-1/2 oz each) Italian diced tomatoes, undrained
• 2 cans (4 oz each) chopped green chilies (** I often substitue a can of rotel for these)
• 2 tablespoons butter
• 1 cup (4 oz) shredded Monterey Jack cheese, optional

Directions

• Cook fettuccine according to package directions.
  
• Meanwhile, in a large skillet, saute chicken in oil until no longer pink.
  
• Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender.
• Sprinkle with flour; cook and stir for 1 minute.
  
• Stir in tomatoes and chilies.
  
• Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened.
• Drain fettuccine; toss with butter.
  
• Serve with chicken mixture;
• Sprinkle with cheese if desired.
  

Yield: 5 servings.

Source: Taste of Home
Direct Link to Recipe HERE