Chicken In Red Pepper Sauce Recipes

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CHICKEN WITH ROASTED RED PEPPER SAUCE



Chicken with Roasted Red Pepper Sauce image

"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."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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., 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., 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., 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.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SAUTéED CHICKEN IN CREAMY RED PEPPER SAUCE



Sautéed Chicken in Creamy Red Pepper Sauce image

Sautéed Chicken in Creamy Red Pepper Sauce is so incredibly flavorful but simple. Serve it over noodles, zoodles, spaghetti squash or with roasted veggies!

Provided by Christina

Categories     Entree

Time 25m

Number Of Ingredients 12

2 tbsp olive oil or avocado oil
2 lbs chicken breasts
1 red bell pepper (thinly sliced, cored)
2 1/2 oz fresh baby spinach
salt & pepper to taste
16 oz jarred roasted red peppers (drained)
1/2 cup chicken stock or broth
1/4 cup olive oil (extra virgin)
8 fresh basil leaves
1 tsp garlic (minced)
1/2 tsp onion powder
1/2 tsp salt

Steps:

  • Add 1 tbsp of oil to hot skillet on medium high heat. Add thinly sliced red peppers. Sauté until tender with some browning. Remove red peppers from the skillet and set aside.
  • Slice the chicken breasts horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
  • Add other 1 tbsp of oil to pan. Add chicken to the hot pan. Liberally salt and pepper the side facing up. Sauté until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
  • Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
  • Add all Creamy Red Pepper Sauce ingredients to a blender. Blend until smooth.
  • Pour sauce into skillet. Add the red peppers, chicken, and spinach to your sauce. Cover. Let simmer on medium to medium low for 5 minutes or until chicken is cooked through and sauce is warmed.

Nutrition Facts : Calories 324 kcal, Carbohydrate 6 g, Protein 34 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 1443 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

CHICKEN WITH RED PEPPER CREAM SAUCE



Chicken with Red Pepper Cream Sauce image

I've been making this for my family for years and they love it! You can substitute cream or half and half for the evaporated milk and reduce the sour cream if you want a richer recipe. I always serve this over pasta.

Provided by SOAPYGIRL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 medium onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, diced
4 skinless, boneless chicken breast halves - diced
½ pound turkey bacon
1 cup frozen peas, thawed
1 (12 ounce) jar roasted red peppers packed in oil, undrained
1 cup sour cream
1 cup fat-free evaporated milk

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat, and saute the onion, mushrooms, and garlic until onions are tender. Remove from skillet and set aside.
  • Heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. Return the onion mixture to the skillet, mix in the peas, and reduce heat to low. Simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
  • In a small saucepan over medium heat, heat the roasted red peppers and oil until heated through.
  • In a bowl, mix the sour cream and evaporated milk. Heat in the microwave on High for 1 minute, or until heated through.
  • In a blender or food processor, blend the red peppers and the sour cream mixture until smooth. Pour over the chicken mixture in the skillet.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 27.8 g, Cholesterol 105.6 mg, Fat 31.1 g, Fiber 8.5 g, Protein 37.2 g, SaturatedFat 11.2 g, Sodium 461.8 mg, Sugar 14.6 g

ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE



One Pan Mediterranean Chicken with Roasted Red Pepper Sauce image

One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!

Provided by Tiffany

Categories     Main Course

Time 25m

Number Of Ingredients 10

4-6 boneless skinless chicken thighs (or breasts)
⅔ cup chopped roasted red peppers ((see note))
2 teaspoons Italian seasoning (divided)
4 tablespoons oil
1 tablespoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
2 tablespoons crumbled feta cheese ((optional))
thinly sliced fresh basil (optional)

Steps:

  • Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
  • Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
  • Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
  • Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

Nutrition Facts : Calories 613 kcal, Carbohydrate 5 g, Protein 51 g, Fat 43 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 230 mg, Sodium 962 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN IN A RED SWEET PEPPER SAUCE



Chicken in a Red Sweet Pepper Sauce image

The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

Provided by Tulip-Fairy

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg chicken meat, diced (breast, thigh etc)
2 large onions, coarsely chopped
2 1/2 cm cube gingerroot, peeled and coarsely chopped
3 garlic cloves, peeled
25 g blanched slivered almonds
4 large red sweet peppers, trimmed seeded, and coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 teaspoons salt
7 tablespoons vegetable oil
225 ml water
2 tablespoons lemon juice
1/2 teaspoon ground black pepper

Steps:

  • Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
  • Put the oil in a large, wide non-stick pan and heat til hot.
  • Pour in all the paste from the food processor.
  • Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
  • Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
  • Cover, turn heat to ow and simmer gently for 25mins.
  • Stir a few times during this cooking period.

CHICKEN WITH A RED PEPPER CREAM SAUCE



Chicken With a Red Pepper Cream Sauce image

Fresh herbs marinate the chicken all day, and then topped with a savory red pepper cream. Served over angel hair pasta lightly tossed with olive oil, basil, and grated parmesan. If you can't get fresh herbs, please feel free to use dry herbs for the marinade. Just use 1 teaspoon dried vs. 1 tablespoon of fresh. Also, by all means, substitute turkey breasts, pork tenderloin or cut a tenderloin in thick slices, or even use chicken thighs (boneless skinless). Secondly, this is great on fish, but obviously you only want the fish to marinade for just a couple of hours, depending on the thickness. You don't want to over power the fish flavor.

Provided by SarasotaCook

Categories     Chicken Breast

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 15

4 chicken breasts
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons garlic, minced
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
8 tablespoons roasted red peppers (pureed)
1 cup heavy cream
3/4 lb angel hair pasta
1 tablespoon olive oil
1/4 grated parmesan cheese
1/2 teaspoon ground black pepper
2 tablespoons fresh basil, and chopped

Steps:

  • Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
  • After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
  • Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
  • Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
  • Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.

Nutrition Facts : Calories 968, Fat 58.2, SaturatedFat 20.8, Cholesterol 174.3, Sodium 354.3, Carbohydrate 67.2, Fiber 3.4, Sugar 1.6, Protein 43

CHICKEN IN RED PEPPER SAUCE



Chicken in Red Pepper Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 8 ounces each)
1 red bell pepper, quartered
2 cups low-sodium chicken broth
1 1/2 pounds green beans, trimmed
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons sliced almonds
2 cloves garlic, lightly crushed
1 thick slice country bread, cut into cubes (1 1/4 cups)
2 tablespoons capers, drained
2 tablespoons roughly chopped fresh parsley

Steps:

  • Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
  • Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
  • Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
  • Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.

Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams

CHICKEN CUTLETS WITH CREAMY SPINACH & ROASTED RED PEPPER SAUCE



Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce image

Serve these saucy, ultra-quick chicken cutlets over your favorite pasta. This easy dinner recipe is sure to become a new weeknight favorite.

Provided by Carolyn Casner

Categories     Quick & Easy Chicken Dinner Recipes

Time 20m

Number Of Ingredients 10

1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1 cup chopped baby spinach
½ cup finely chopped red onion
⅓ cup roasted red peppers, thinly sliced
⅓ cup sun-dried tomato halves, thinly sliced
½ cup dry white wine
¾ cup sour cream

Steps:

  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
  • Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 10.3 g, Cholesterol 104 mg, Fat 13.5 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 4.8 g, Sodium 338.3 mg, Sugar 4.1 g

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

  • For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
  • For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
  • Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
  • Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
  • When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
  • Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

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