Posts Tagged ‘Southern Tier’

IMG_1831I apologize for the gap in the posts. Needless to say, things are always hectic around here and I haven’t had a lot of spare time. Moving forward, this week’s meal consisted of sauteed chicken served over rotiniĀ pasta, served with a salad of mixed greens. It does not get much easier than this!

Chicken and Peppers
3-4 boneless skinless chicken breasts, diced into 1/2 to 3/4 inch cubes
3 large bell peppers, diced (we used 1 red, 1 green, and 1 yellow)
1 large sweet onion, diced
1-2 tbs. olive oil
1 small jar prepared basil pesto
1 small jar prepared red pepper pesto
1 jar marinated roasted red peppers
1/2 cup fresh mushrooms, sliced

  • Heat oil over medium high heat in cast iron skillet. Add onion and saute until onion is translucent. Also put on a large boiler of salted water for the pasta.
  • Once onion is cooked, add chicken and bell peppers. Stir frequently until chicken has cooked on the outside.
  • Now add the juice from the marinated red peppers and the peppers (make sure they are diced before adding) to the skillet. Allow mixture to simmer on low heat until chicken is cooked completely (around 10 minutes).
  • While chicken mixture is simmering, cook pasta according to package directions.
  • Once pasta is done, drain and put back into boiler.
  • At this point, we decided to add our pestos directly to our chicken mixture as seasoning. We considered, and we believe it would be just as delicious, adding the pestos to the pasta and tossing the pasta with the pesto. We opted not to do this just in case some one did not care for the pesto. We also, after we added the pestos, added our mushrooms. You are can certainly add the mushrooms earlier if you prefer them softer and more cooked.
  • Spoon up some pasta, cover with chicken and pepper mixture and enjoy.
  • IMG_1804

  • Note: We also has a variety of other toppings on the side. These included marinated artichoke hearts, raw mushrooms, feta cheese, feta cheese stuffed olives, and sliced black olives. I added the marinated artichoke hearts and feel that this addition really made the dish stand out and 100% more enjoyable. The feta stuffed olives and being heavy handed with the feta cheese proved to really detract from the dish in our mutual opinion.
  • We began the meal by serving a salad of mixed greens with various toppings. We paired our main dish with crusty sourdough bread.


While we prepared the meal, we sampled two stouts. The first was the Black Belgian Style Stout by Allagash. The second was theĀ Imperial Choklat Stout by Southern Tier. We enjoyed both beers, although we would not recommend pairing them with this meal.


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