This meal is ready to go in less than 30 minutes. It's perfect with your favorite whole grain pasta, or serve it up with a twist and use spiral sliced zucchini noodles!
15ozjar roasted red peppers - (canned in water, drained and chopped)
1 ¼cupchicken broth
4ozfat free cream cheese
½tspcrushed red pepper - (or to taste)
¼cupbasil leaves - (chopped)
Instructions
Melt the butter in a large skillet over medium heat.
Sear the chicken for 5 minutes (on each side) in the skillet, then remove and keep warm.
Add the garlic and onions to the skillet and saute for 2-3 minutes.
Add the peppers and saute for an additional 2 minutes.
Add the broth, cream cheese and crushed red peppers.
Simmer for 10-15 minutes, or until the cream cheese is melted and the sauce is thickened.
Stir in the basil.
Cook for 2 more minutes.
Season to taste with salt and pepper.
Slice the chicken and serve topped with the red pepper sauce.
Notes
*Alternative Method: Combine all ingredients except basil in a slow cooker. Cook on low for 4-6 hours. Stir in the basil for about 20 minutes before serving. Serve hot.The entire recipe makes 4 servingsThe serving size is about 3 oz chicken with 3 oz red pepper sauce
Nutrition
Nutrition Facts
Roasted Red Pepper Chicken Recipe
Amount per Serving
Calories
288
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Cholesterol
96
mg
32
%
Sodium
570
mg
25
%
Potassium
656
mg
19
%
Carbohydrates
6.2
g
2
%
Fiber
1.5
g
6
%
Sugar
3.7
g
4
%
Protein
28.5
g
57
%
Calcium
30
mg
3
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.