Chicken w/ Easy Roasted Bell Pepper Cream Sauce
Chicken w/ Easy Roasted Bell Pepper Cream Sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken w/ easy roasted bell pepper cream sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken w/ Easy Roasted Bell Pepper Cream Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Chicken w/ Easy Roasted Bell Pepper Cream Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.

Pour bell pepper sauce into the same pan on medium heat. Add the cream and return the chicken and mushrooms. Slice into strips the roasted bell peppers set aside.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken w/ easy roasted bell pepper cream sauce using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:
  1. Prepare 32 oz cream of chicken soup
  2. Make ready 4 boneless, skinless chicken breast
  3. Make ready 2 roasted red bell peppers
  4. Make ready 1 roasted serrano pepper
  5. Prepare 1/2 C red wine vinegar
  6. Make ready 1 1/2 t fresh thyme
  7. Take 1 pinch sugar
  8. Take 2 cloves garlic; smashed
  9. Make ready 1 large pinch kosher salt & black pepper

Cut chicken into strips and add to sauce. In this healthy chicken with red pepper cream sauce recipe, roasted red pepper and chipotle give this creamy sauce a beautiful red hue and give it a slightly sweet and smoky flavor. The sauce can be made ahead, then served with seared chicken, as we do in this recipe, or with grilled fish or ravioli. This recipe makes more Cream Sauce without the Cream than you'll need for the red pepper sauce.

Instructions to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:
  1. Puree bell peppers, serrano, vinegar, thyme, sugar, salt, and pepper together.
  2. Fold pepper puree into cream of chicken soup. Place chicken breasts in a casserole dish and pour sauce atop.
  3. Cover and bake at 350° for approximately 1 hour or until chicken is fully cooked.
  4. Variations; Other bell peppers, jalapeños, poblano, ancho chile, chipotle, crushed pepper flakes, parsely, cilantro, basil, oregano, marjoram, mint, coriander, corn, parmesean, romano, cream cheese, goat cheese, chili powder, cumin, paprika, roasted garlic, bay leaf, broccoli, capers, broccoli rabe, cayenne, black bean, fava bean, chickpeas, cauliflower, carrots, celery, celery seed, ricotta cheese, feta, fontina, provolone,
  5. Cont'd; coconut, chives, chervil, fennel, curry, harissa, honey, leeks, lemon, lime, marjoram, mint, red onion, ratatouille, saffron, sage, vegetable stock, zucchini, tomato, red wine, shery vinegar, balsamic,
  6. Serve over rice

We love this Skillet Chicken with Creamy Roasted Red Pepper Sauce! Simply blend up store bought roasted red peppers along with garlic, chicken stock some spices and a touch of cream. Pour over seared chicken breast and dinner is done! I followed the recipe amounts but sauteed the onions and garlic then blended with the jar of roasted bell peppers. I did not have heavy cream so I made a quick roux and added some milk and grated parmesan cheese.

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