Sautéed Chicken in Creamy Red Pepper Sauce
Sautéed Chicken in Creamy Red Pepper Sauce is so incredibly flavorful but simple. Serve it over noodles, zoodles, spaghetti squash or with roasted veggies!
Chicken & Veggies
- 2 tbsp cooking fat of choice, I use EVOO or avocado oil.
- 4 chicken breasts, About 1 1/2 - 1 3/4 lbs.
- 1 red bell pepper, thinly sliced, cored
- 2 1/2 oz fresh baby spinach
- salt & pepper
Creamy Red Pepper Sauce
- 16 oz jarred roasted red peppers, drained
- 1/2 cup chicken stock
- 1/4 cup olive oil, extra virgin
- 8 fresh basil leaves
- 1 tsp garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
Add 1 tbsp of cooking fat of choice 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.
Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
Add other 1 tbsp of cooking fat to pan. Add your chicken breasts 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.
Serve with or over noodles, zoodles, spaghetti squash, or vegetables to take full advantage of the sauce!
Calories: 418kcal, Carbohydrates: 8g, Protein: 38g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 109mg, Sodium: 2099mg, Potassium: 988mg, Fiber: 2g, Sugar: 1g, Vitamin A: 3275IU, Vitamin C: 97.9mg, Calcium: 73mg, Iron: 2.3mg