preloder

ROASTED RED PEPPER CHICKEN

Pocket

3 Smart Points

 

This meal is ready to go in less than 30 minutes. It’s perfect with your favourite whole grain pasta, or serve it up with a twist and use spiral sliced zucchini noodles!

 

 

Ingredients
 
  • 1 lbs chicken breasts
  • 1 Tbsp light butter
  • 1/4 cup onion chopped
  • 2 cloves garlic minced
  • 15 oz jar roasted red peppers canned in water, drained and chopped
  • 1 1/4 cup chicken broth
  • 4 oz fat free cream cheese
  • 1/2 tsp crushed red pepper or to taste
  • 1/4 cup chopped basil leaves

 

Instructions
 
  1. Melt the butter in a large skillet over medium heat.
     
  2. Sear the chicken for 5 minutes in the skillet, then remove and keep warm.
     
  3. Add the garlic and onions to the skillet and saute for 2-3 minutes.
     
  4. Add the peppers and saute for an additional 2 minutes.
     
  5. Add the broth, cream cheese and crushed red peppers.
     
  6. Simmer for 10-15 minutes, or until the cream cheese is melted and the sauce is thickened.
     
  7. Stir in the basil.
     
  8. Cook for 2 more minutes.
     
  9. Season to taste with salt and pepper.
     
  10. Slice the chicken and serve topped with the red pepper sauce.
     
     
Servings Prep Time Cook Time
4 servings 10 minutes 25 minutes

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