Chicken And Tomatoes In Red Pepper Cream Recipe
Ingredients
9 ounces fresh angel hair pasta
1 jar (7 ounces) roasted red peppers, drained
1/3 cup half-and-half
2 teaspoons Dijon mustard
1 teaspoon salt
12 sun-dried tomatoes (packed in oil), drained
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 pound) Black pepper Grated Parmesan cheese
Directions
Cook pasta according to package directions; drain.
While pasta is cooking, combine red peppers, half-and-half, mustard and salt in food processor or blender; cover and process until smooth.
Set aside.
Rinse tomatoes in warm water; drain and pat dry.
Cut in half.
Heat olive oil in large skillet over medium-high heat until hot.
Add chicken and tomatoes; sprinkle with pepper.
Cook chicken, uncovered, 3 minutes per side.
Add red pepper mixture.
Cook 3 minutes or until sauce thickens slightly and chicken is no longer pink in center.
While pasta is cooking, combine red peppers, half-and-half, mustard and salt in food processor or blender; cover and process until smooth.
Set aside.
Rinse tomatoes in warm water; drain and pat dry.
Cut in half.
Heat olive oil in large skillet over medium-high heat until hot.
Add chicken and tomatoes; sprinkle with pepper.
Cook chicken, uncovered, 3 minutes per side.
Add red pepper mixture.
Cook 3 minutes or until sauce thickens slightly and chicken is no longer pink in center.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
