Sweet Red Pepper Chicken

READY IN: 30mins
Recipe by Brisket in Roses

Forgot where I got this, but I serve on top of pasta and it's a nice change from your regular tomato sauce.

Top Review by Artichoke gal

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.

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.

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