Photo of Chicken with roasted red bell pepper-basil sauce by WW

Chicken with roasted red bell pepper-basil sauce

Points® value
Total Time
18 min
5 min
13 min
Meet your new go-to weeknight sauce that’s so versatile you can use it to dress-up virtually everything from sandwiches to eggs. Here, we serve the sauce with chicken for a super easy entrée. Either roasted vegetables like zucchini or broccoli would be a delish option for rounding out the meal. The 5-ingredient sauce cooks briefly in a saucepan and is then blended to achieve a silky consistency. It will keep in the refrigerator for about 5 to 7 days so make extra and serve it later in the week with baked fish or grilled shrimp, or toss with pasta and vegetables.


Roasted red peppers (packed in water)

7 oz, (1 jar), drained

Balsamic vinegar

1 tbsp(s)


1 clove(s), large, chopped

Table salt

¾ tsp(s)

Fresh basil

4 tbsp(s), chopped

Uncooked boneless skinless chicken breast

20 oz, (4 x 5-oz. breasts)

Black pepper

¼ tsp(s)

Cayenne pepper

1 pinch(es)

Olive oil

2 tsp(s)


  1. To make sauce, puree roasted peppers, vinegar, garlic, and ¼ teaspoon salt in blender or food processor. Scrape mixture into small saucepan and set over medium heat. Cook, stirring frequently, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
  2. Meanwhile, sprinkle chicken with remaining 2 tablespoons basil, remaining ½ teaspoon salt, black pepper, and cayenne. Heat oil in large skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Slice chicken and serve with sauce.
  3. Serving size: 1 chicken breast and 2 tablespoons sauce