Citrus Chicken with Peppers

 Ingredients

• 1 cup rice
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 medium sweet orange pepper, sliced
• 1 medium sweet red pepper, sliced
• 1 tablespoon cornstarch
• 1/3 cup orange juice
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Dash pepper
• Minced fresh basil, optional

Directions

• Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
• In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired. Yield: 4 servings.

Cornbread Stuffing with Sweet Peppers, Onions, and Celery

Ingredients:
2 Tbsp olive oil
1 each red, yellow, and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 Tbsp minced fresh marjoram or oregano
1 to 2 tsp salt
1/2 to 3/4 tsp freshly ground pepper
7 to 8 cups baked cornbread, diced into 1/2 inch cubes

Directions:
1. Saute peppers, onions and celery in olive oil, cooking until tender but not browned, 10 to 15 min.
2. Add stock, sage, marjoram, salt, and pepper and cook over medium heat for 3 to 5 min.
3. Preheat oven to 350 degrees. In a large bowl, combine cornbread and vegetable mixture, being careful not to overmix.
4. Transfer mixture to a baking dish. Bake 30 to 40 minutes, or until golden brown and heated through.

Yield: 8 servings

I made this for Thanksgiving last year and LOVED it! It was a big hit. I'm pretty sure I'll never go back to regular stuffing again! If you like to put sausage in your stuffing, you could easily add it into this recipe as well!

Recipe from Country Living Magazine

Pumpkin Sausage Penne

 

Ingredients

• 3/4 cup uncooked penne pasta
• 1 pound Italian sausage
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2/3 cup white wine or chicken broth
• 1 bay leaf
• 1 1/3 cup chicken broth
• 2/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 tablespoons half-and-half cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home