Thursday, March 21, 2019

Easy Italian Chicken with Roasted Red Pepper Sauce

25 cent jars of roasted red peppers were to be had at salvage.  I bought two and used half a jar in this recipe.

 If you can't find a deal you can roast your own or substitute fresh red peppers for a similar dish.

This is a one pan dish I would serve to company.

Brown pieces of chicken  in a skillet.  I used breasts and thighs.

Add to the pan chopped roasted red peppers, minced garlic, salt and pepper, Italian herb blend, chicken broth and evaporated milk.  You can adjust quantities to your taste and the amount of chicken you are cooking.

Cover everything and cook until the chicken is done and the sauce has thickened.

Sprinkle with Parmesan cheese and serve with rice or noodles.


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