Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted sweet pepper chicken marinara. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Balance out the tartness from jarred pasta sauces with this beefy sweet roasted red pepper marinara sauce recipe! Here's a quick recipe for marinara sauce that's a staple in my kitchen. I don't really like the tartness and acidity from red pasta sauces.
Roasted Sweet Pepper Chicken Marinara is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Roasted Sweet Pepper Chicken Marinara is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook roasted sweet pepper chicken marinara using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted Sweet Pepper Chicken Marinara:
- Take 2 tbsp olive oil
- Take garlic powder
- Take Dried Rosemary
- Prepare basil
- Make ready oregano
- Get italian seasoning
- Take salt
- Make ready ground black pepper
- Prepare 4 chicken breasts
- Take shredded parmesean
- Prepare Non-stick cooking spray
- Prepare Sauce
- Get 3 cup Grape Tomatoes
- Make ready 9 oz mini sweet peppers
- Make ready 1/2 cup milk
- Take 2 clove garlic, minced
- Take 1/4 cup water
Chicken Onions Garlic Green Onions Rosemary Marinara Sauce Pepper Jack Cheese The Rub (or your favorite seasonings). #OperationFeedingTheSDHomeless. We have decided to use our platform to help feed the homeless in our San Diego community and would like your help. Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Halve the eggplant lengthwise and brush with extra-virgin olive oil.
Steps to make Roasted Sweet Pepper Chicken Marinara:
- Preheat oven to 400°F. Cut tops off of each whole sweet pepper. Put one tbsp of the olive oil in a deep cookie sheet. Spread grape tomatoes and whole peppers across the cookie sheet and bake for 40 minutes.
- After 40 minutes, remove tomatoes and peppers from oven and set to the side. In medium-large saucepan, pour the other tablespoon of olive oil in the pan and sautée minced garlic until golden.
- Drain excess oil from pan. Pour 1/4 cup water into saucepan and add tomatoes and milk. (Milk may look slightly separated at first). Season with salt, pepper, garlic powder, rosemary, basil, oregano, and italian seasoning to taste and stir together.
- Crush tomatoes with fork until even/desired consistency is achieved. (I like mine chunky) Let simmer, covered, for a few minutes until sauce is slightly reduced, stirring occasionally.
- While sauce is simmering, season chicken with salt, pepper, garlic, rosemary, basil, oregano, and italian seasoning to taste. Spray pan with nonstick spray and cook chicken on medium-low heat until done.
- Remove chicken from pan and place in a shallow bowl. Top each breast with sauce and shredded parmesean and serve.
Season the eggplant with salt and pepper and place cut-side down on baking. Mix the pepper with the salt. Truss the legs by tying the hind legs together with string. Rub the pepper salt mixture all over the chicken. Place into an oven-proof frying pan or a roasting tin that fits the chicken snugly.
So that’s going to wrap it up for this special food roasted sweet pepper chicken marinara recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
