Sweet Red Pepper Chicken

"Forgot where I got this, but I serve on top of pasta and it's a nice change from your regular tomato sauce."
photo by a food.com user photo by a food.com user
Ready In:




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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.
  2. Candace Michelle
    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!


<p>I don't really like answering about me sections, but here goes nothing.....I live in Chicago, IL. Went to culinary school. Used to work in a french restaurant in Downtown Chicago as a pastry chef but now I am a stay at home mom. I went to school for cuisine, not pastry, and actually I am much better at cuisine, however I've always wanted to study more pastry. I am not bad at it, I'm actually very good (tooting my own horn), but everyone says I have a natural talent for cuisine. Either way, I love cooking because it is my meditative time. However, when I cook at home, no one dares to walk into the kitchen because I am very bossy and they would rather not deal with me....heehee! <br />I also love to craft, read, and write. I write a lot. Been working on short stories lately, but I've always been more of a poem freak. I love to read....I have a massive collection of books....every type of book. They are mostly cook books and poetry collections, but I also love history, religion, drama, suspense, romance (not the cheesy kind, my favorite book of all time is love in the time of cholera by gabriel garcia marquez, I have yet to see the movie), mystery, murder mystery (second favorite book is and then there were none by agatha christie). <br />And my rambling continues....I come from a small family, I suppose, 1 brother 1 sister and my parents. My brother is married with 3 kiddies, my sister is a single mom of 1. I am engaged to the love of my life. To clarify, engaged is in parentheses because we cannot legally get married yet. I am a lesbian and I am very hopeful to the legalization of gay marriage because I would marry my girlfriend in a heartbeat. We have a 5 year old son, Joel,and a daughter from her previous relationship, Ashley, 12. I will post some pictures on here as soon as I have some time. Enough rambling....thanks for reading, if you actually stayed awake through the whole thing. <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://www.recipezaar.com/cookbook.php?bookid=148021 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-NoPhoto-Participant.jpg alt= /></a></p>
View Full Profile

Find More Recipes