Thursday, March 24, 2016
creamy roasted red pepper chicken skillet
Delicious! This was a dish everyone in the family enjoyed. The chicken was tender and the sauces was super yummy. The sauce was thin but if you want thicker sauce simply add four more ounces of cream cheese. Seconds, please!
creamy roasted red pepper chicken skillet (slightly adapted from A Spicy Perspective)
3 boneless skinless chicken breasts, filetted
2 teaspoons butter
1/4 cup diced onion
2 garlic cloves, minced
12 ounce jar roasted red peppers, finely diced
1 1/4 cup chicken broth
4 ounces low fat cream cheese
1/4 teaspoon crushed red pepper
1/2 cup chopped basil leaves
Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, saute the onions and garlic for 2-3 minutes. Pour in the diced red peppers and saute another 1-2 minutes. Add the chicken broth, cream cheese and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.
Once the sauce is smooth, add the chicken. Stir in the basil and simmer another 2 minutes before serving. Serve over angel hair pasta.