Today, it is Jim, welcome to our recipe website. In this special moment, we’re going to prepare a special dish, chicken w/ easy roasted bell pepper cream sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Enjoy my Chicken thighs in roasted bell pepper cream sauce. Pour bell pepper sauce into the same pan on medium heat. This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes. Roasting concentrates and enhances the flavor of bell peppers.
Chicken w/ Easy Roasted Bell Pepper Cream Sauce is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken w/ Easy Roasted Bell Pepper Cream Sauce is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken w/ easy roasted bell pepper cream sauce using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:
- Take 32 oz cream of chicken soup
- Make ready 4 boneless, skinless chicken breast
- Get 2 roasted red bell peppers
- Make ready 1 roasted serrano pepper
- Make ready 1/2 C red wine vinegar
- Prepare 1 1/2 t fresh thyme
- Make ready 1 pinch sugar
- Make ready 2 cloves garlic; smashed
- Take 1 large pinch kosher salt & black pepper
Cover and blend on medium speed until smooth. Easy creamy pepper sauce is the perfect accompaniment to a juicy grilled steak, chicken or pork chops and takes only a few minutes to knock together. I don't add any flour/corn starch to the sauce and. Add in sliced roasted bell peppers.
Instructions to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:
- Puree bell peppers, serrano, vinegar, thyme, sugar, salt, and pepper together.
- Fold pepper puree into cream of chicken soup. Place chicken breasts in a casserole dish and pour sauce atop.
- Cover and bake at 350° for approximately 1 hour or until chicken is fully cooked.
- 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,
- 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,
- Serve over rice
I don't add any flour/corn starch to the sauce and. Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken. Heat a separate skillet over medium-high I had to substitute kite hill almond milk cream "cheese" for the Parmesan since we're lactose intolerant, but it turned out amazing.
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