Chicken with Roasted Red Bell Pepper-Basil Sauce

3
1
1
Smartpoints value per serving
Total Time
18 min
Prep
5 min
Cook
13 min
Serves
4
Difficulty
Easy

Ingredients

roasted red peppers (packed in water)

7 oz, (1 jar) drained

balsamic vinegar

1 Tbsp

garlic clove(s)

1 medium clove(s), chopped

table salt

¾ tsp

basil

4 Tbsp, chopped

uncooked boneless skinless chicken breast(s)

20 oz, (4 5-oz. breasts)

black pepper

¼ tsp

cayenne pepper

1 pinch

olive oil

2 tsp

Instructions

  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

Notes

Make extra roasted red pepper sauce and serve it later in the week with baked fish or grilled shrimp, or toss with pasta and vegetables.

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