Prep 10 mins
Cook 20 mins
Forgot where I got this, but I serve on top of pasta and it's a nice change from your regular tomato sauce.
- 2 medium red bell peppers, roasted, peeled, and seeded (I've used jarred with great results as well)
- 1 lb chicken breast, cut into cutlets
- salt and pepper
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- Puree bell pepper in blender or food processor and set aside.
- Pound chicken flat and season both sides with salt and pepper.
- Heat large skillet and cook chicken in hot oil until both sides are cooked through.
- Remove chicken from pan and keep warm.
- Add onions and garlic to skillet. Cook until soft.
- Add pureed bell peppers, paprika, salt, and cayenne pepper. Bring to a boil and serve over chicken.
This was a flavor explosion! I loved the tip about using jarred roasted red peppers; a real time-saver. I used smoked paprika (probably available in the U.S. at imported food stores) and added a bit of chicken stock to the sauce to thin it, then served it over steamed baby spinach (right out of the bag). The colors were so beautiful together; it looked like the Italian or Mexican flag. This is also a great mid-winter Vitamin C boost to help keep those nasty viruses away. One can imagine umpteen other uses for this sauce.
I make something very similar to this, however I also add black olives, just a about 1/4 cup maybe. I have also added a little cream for a creamier pasta. Just about 1 cup of half and half with a couple tablespoons of cornstarch mixed in when cold, then cook it in a saucepan with a couple tablespoons of butter for about 10 minutes or so. Good stuff!