Sunday, January 11, 2009

Chicken with Roasted Red Pepper Cream Sauce

I saw this sauce recipe on Cooking Light, and thought it would be fabulous over chicken rather than just plain pasta. Trust me, it is. Plus, it makes for a very light, very filling meal.

1 lb. boneless skinless chicken breasts
Whole wheat egg noodles (if desired)
Freshly grated Parmesan cheese (if desired)
Salt and pepper to taste

For the sauce:
2 tsp. EVOO
1/2 cup chopped onion
1 clove garlic, crushed
1 jar roasted red peppers, drained
2 tsp. balsamic vinegar
1 cup FF half and half
1 Tbsp. tomato paste
1/8 tsp. ground red pepper

Brush EVOO over both sides of chicken breasts and season with salt and pepper to your liking. Grill until cooked through. Boil water and cook egg noodles.

At the same time, heat 2 tsp. EVOO over medium heat. Add onions and garlic and saute until the onions are clear, around 2 minutes. Add roasted red peppers and cook until heated through, around 2 more minutes. Increase to medium-high heat and stir in vinegar, cooking until liquid evaporates, about 1 minute. Remove from heat and cool 5 minutes.

Whisk together half and half and tomato paste. Process pepper mixture in a food processor until smooth. Return to pan and cook over low heat until warm. Stir in half and half mixture and heat through. Stir in ground red pepper.

Serve chicken on a bed of egg noodles. Drizzle sauce on top.

WW Info:
7 points for 1 cup noodles, 3 ounces chicken, and about 1/4 cup of sauce

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