Chicken with Roasted Red Peppers

"Simple, low-fat, and tastes great! Try it over pasta."
photo by KellyMae photo by KellyMae
photo by KellyMae
photo by KellyMae photo by KellyMae
photo by hollyfrolly photo by hollyfrolly
photo by hollyfrolly photo by hollyfrolly
Ready In:




  • In olive oil flavored spray, brown chicken.
  • Add all other ingredients and simmer until hot.
  • Serve with pasta or rice.

Questions & Replies

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  1. KellyMae
    Tasty and full of flavor. Omitted the garlic. Next time I might take some of the peppers and sauce, puree and add back into the pan. Served with recipe #27876.
  2. stelladallas
    Excellent dish. I love it. Easy to fix. I used a jar of pimentos and 1/2 green pepper, mirin instead of wine, umeboshi vinegar. Very gourmet..  
  3. evewitch
    I really made this to use up a jar of peppers I had bought for another recipe (12 oz). It turned out pretty well and I did enjoy the flavor. The cooking directions in the recipe were a bit basic, but it turned out ok. I finally ended up covering the pan because the chicken was taking too long to cook, and I had to cook the sauce down quite a bit to keep it from being runny.
  4. Andrew Mollmann
    Very blah. Would have been better if the sauce was thick. If I make it again, I'll add more to the sauce and thicken it.
  5. hollyfrolly
    This recipe was wonderful but I must confess that I followed Luvs 2 Cook's lead and added pretty much all of the goodies she listed, in addition to a can of tomato paste. We too served with pasta and devoured every bite. This was a wonderful recipe to play with and plan to do so again in the future! Thanks for sharing!


  1. Paka1931
    I loved the simplicity of this recipe and had everything in the pantry. I added cut up green pepper with the red roasted for color and 'cause I have a lot in the freezer! I used Chicken stock instead of wine, didn't have any, and added a bit of thyme and hot pepper flakes. I will make this next time with wine as that just sounds good. This is a wonderful recipe. Thanks Mirj.



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