Best 6 Ww Italian Spicy Chicken Recipes

WEIGHT WATCHERS TUSCAN CHICKEN PASTA

Steps:

• Lightly spray your pot with cooking spray and set Instant Pot to sauté. Once your pot is hot add tomatoes, garlic, Italian seasoning, and pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking.
• Brown chicken on all sides for 3-5 minutes. This will prevent chicken from sticking together when under pressure.
• Add your whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid.
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
• While the pasta is cooking, blend the Greek yogurt and cottage cheese together until smooth and set aside.
• When the cook time is complete, quick release the pressure and remove the lid. Drain extra liquid, if necessary.
• Add spinach and fresh basil to the pot and stir until the leaves have wilted, then drain the excess liquid from the pot. Allow the pasta to cool for a minute or two so the dairy doesn't curdle.
• Add the parmesan along with the blended yogurt and cottage cheese, then stir until mixed.
• Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
• Next, add the cubed chicken and brown for 1-2 minutes until chicken no longer sticks together.
• Place all of the contents of your skillet into your crockpot, and add chicken broth.
• Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours.
• During the last 30 minutes of the cook time, stir in your noodles, and make sure all the pasta is covered in liquid. If you need to add more liquid, do so now.
• Once the cook time is complete, add your spinach and basil Stir until spinach is wilted. Drain the excess liquid from the pot.
• Blend cottage cheese and Greek yogurt until smooth, and add to the pot.
• Stir in parmesan cheese and serve immediately, topped with fresh basil.
• Lightly spray a large skillet or pot with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
• Next, add cubed chicken to the skillet and brown for 1-2 minutes until chicken no longer sticks together.
• Add your pasta and chicken broth to the skillet, stir, and make sure all the noodles are covered. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally.
• Once the pasta is cooked, add spinach and basil. Stir until the spinach is wilted. Drain any excess liquid from the pan.
• Blend the cottage cheese and Greek yogurt until smooth, then add to the pan.
• Stir in parmesan cheese and serve immediately topped with fresh basil.

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

CHICKEN WITH HOT CHERRY PEPPERS

Steps:

• Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
• Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
• Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
• Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
• Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
• Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
• Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
• Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
• Top with parsley and enjoy!

WW ITALIAN SPICY CHICKEN

Steps:

• Heat the oven to 325°F Place the chicken in a shallow ovenproof dish.
• Mix together the garlic, chili, oregano, oil, lemon juice and stock or water.
• Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out.
• Bake for 20-25 minutes, basting once or twice during cooking. Remove the foil and brown the chicken for the last 5 minutes. Allow to stand for 5 minutes before serving.

WEIGHT WATCHERS SPICY CHICKEN SKILLET

Steps:

• Heat oil in a medium nonstick skillet over medium high heat.
• Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes.
• Add Cajun seasoning, chili powder and cumin. Cook 1 minute.
• Add rice and stir constantly until grains are coated, about 1 minute.
• Add tomatoes and water; bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes.
• Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

SPICY ITALIAN CHICKEN

Steps:

• Heat the skillet over medium high heat, and then add the oil.
• Brown the chicken pieces on both sides, and remove from the pan, setting aside.
• Add the onion and garlic to the sam pan and saute until the onion is soft, 5 minutes or so.
• Stir in the plum tomatoes with their liquid and then the remaining ingredients.
• Return the chicken to the pan and coat well with the sauce.
• Cover the pan and simmer on low until the chicken is tender, about 30 minutes, depending on the chicken parts.
• The breasts will cook much quicker than the thighs, so check for doneness.