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

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"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


  • 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 each: 239 calories, 8g fat (2g saturated fat), 69mg cholesterol, 537mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.


  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

Full-Bodied White Wine

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

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