Makes: 4 Servings
This recipe sounds a lot more difficult than it actually is. You could cut down on the cooking time by using jar roasted peppers from the grocery store, but I cannot resist a fresh, beautiful red pepper. The results are a delicious, creamy fresh sauce served over rice or pasta.
Did you know that green peppers are just unripe red peppers? Because they are not fully mature, they have a bitter after taste, and half the vitamin C and 1/10th the vitamin A compared to their red or orange siblings. Vitamin A is important for eye health, and vitamin C may prevent the common cold.
boneless chicken breast
Large Red Peppers
Cooking oil (I used EVOO)
Heavy cream or milk
Fresh baby spinach leaves
Rice or Pasta of your choice
Red Pepper Sauce
4 large red peppers
1/2-1 cup heavy cream or milk
Cooking oil of your choice
Coat peppers with oil, place on foil covered baking sheet
Bake at 400° for 30-40 minutes until all sides are charred (using tongs, turn often while cooking)
When nicely charred put peppers in a bowl, cover with plastic wrap. Let sit about 20 minutes.
Peel peppers (skin should peel easily just doing it by hand)
Cut in half, remove seeds, rinsse with cool water and pat dry.
Put small batches of peppers and heavy cream in a blender, blend until smooth
Place red pepper sauce and grilled chicken in a large pan, top with baby spinach leaves and heat for about 15 minutes.
Serve over rice or pasta