Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Puree bell pepper in blender or food processor and set aside.
  2. Pound chicken flat and season both sides with salt and pepper.
  3. Heat large skillet and cook chicken in hot oil until both sides are cooked through.
  4. Remove chicken from pan and keep warm.
  5. Add onions and garlic to skillet. Cook until soft.
  6. Add pureed bell peppers, paprika, salt, and cayenne pepper. Bring to a boil and serve over chicken.

Reviews

(2)
Most Helpful

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.

Artichoke gal January 26, 2008

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!

Candace Michelle November 13, 2007

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