Chicken with “Roasted” Red Pepper Sauce

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What’s a girl to do when she defrosts some chicken breasts but has no idea what to do with them? On one of those rare occasions I have no recipe planned for dinner, I often have every cookbook spread out on my dining room table trying to find a recipe with what I have on hand. I really need to get some “go-to” recipes like my mom always had – breaded chicken cutlets, cavatelli and broccoli, meatloaf, etc.

After plowing through some cookbooks with no success, I headed to the web and tried Cooking Light’s website. After browsing a ton of chicken recipes based on the highest reviews, I settled on Chicken with Roasted Red Pepper Sauce from the April 2003 issue. I had (or at least I thought I had) all of the ingredients and thought it would be great with some whole wheat spaghetti.

Once I had the chicken already cooking in the pan and the spaghetti water boiling and I was about to add the “roasted” red peppers to my food processor, I noticed something was off. My peppers were in fact, not roasted, just sweet. Oh, well, at that point, I’m in too deep so I continued making the recipe. I made this with four chicken breasts cut into pieces and actually doubled the sauce since I knew I’d be serving it over spaghetti. Despite my peppers not being roasted, this came out pretty good! Both my husband and I enjoyed it and I would definitely make it again. I would, however, try it with roasted red peppers as I’d imagine it gives it more of a smoky flavor. Overall, this was super quick and easy, and surprisingly tasty!

Overall rating: 3.5 stars

*On a separate note, my apologies for the bad picture. I sense my photography skills have gotten *worse* over the year instead of better!

Chicken with Roasted Red Pepper Sauce


Serve this entrée over orzo.


1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon red wine vinegar
1 (7-ounce) bottle roasted red bell peppers, drained
1/4 cup (1 ounce) grated Parmesan cheese
Parsley sprigs (optional)
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side. While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.Yield:  4 servings (serving size: 1 chicken breast half, 3 tablespoons sauce, and 1 tablespoon cheese)CALORIES 261 (26% from fat); FAT 7.5g (sat 2.2g,mono 3.6g,poly 0.9g); PROTEIN 42.7g; CHOLESTEROL 103mg; CALCIUM 116mg; SODIUM 528mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 3.1g
Cooking Light, APRIL 2003

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5 Comments »

  1. quilt32 said

    I have to tell you, your picture was good enough to make me want some of this dish – soon. I copied the recipe and thank you for sharing.

  2. foodiedani said

    I’m so glad to hear that! Let us know how it turns out!!

  3. melissa said

    I like the look of it as well. and as a matter of fact, I went hunting for blogs to link this weekend, and yours was one I stuck with because after reading a few months of your stuff, I still wanted to keep reading! I really dig just about everything you cook and, like the other blogs I like to frequent, your dishes are things I and my husband would BOTH eat. thanks!!

  4. melissa said

    oh dang, I just noticed my link has been wrong all night. ugh. 🙂 have a good one and thanks again~

  5. foodiedani said

    Hey Melissa,

    Thank you for liking the site! Welcome to the food blogging world! Thanks for the link and right back at ya!

    Dani

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