Chicken with Roasted Red Pepper Sauce Recipe
Chicken with Roasted Red Pepper Sauce Recipe photo by Taste of Home

Chicken with Roasted Red Pepper Sauce Recipe

Publisher Photo
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
TOTAL TIME: Prep: 50 min. + cooling Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 50 min. + cooling Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 3 medium sweet red peppers, cut in half lengthwise and seeded
  • 1 large whole garlic bulb
  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup sliced leek (white portion only)
  • 1/2 cup reduced-sodium chicken broth
  • Hot cooked pasta, optional
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 chicken breast half with 1/3 cup sauce and 1 tablespoon Parmesan cheese (calculated without pasta) equals 239 calories, 8 g fat (2 g saturated fat), 69 mg cholesterol, 537 mg sodium, 12 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Directions

  1. Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor.
  2. Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside.
  3. Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
  4. In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Chicken with Roasted Red Pepper Sauce in Light & Tasty December/January 2005, p46

Nutritional Facts

1 chicken breast half with 1/3 cup sauce and 1 tablespoon Parmesan cheese (calculated without pasta) equals 239 calories, 8 g fat (2 g saturated fat), 69 mg cholesterol, 537 mg sodium, 12 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken with Roasted Red Pepper Sauce

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT