The roasted peppers are sweet and the goat cheese it tangy. Great combination to liven up the usual chicken dinner.
The sauce is so good I have eaten it as soup without the chicken. Enjoy!
Ingredients:
- 4 Chicken Breasts, boneless and skinless
- 2 cloves Garlic, minced
- 1 Onion, minced
- 1 jar (12 oz) Roasted Red Peppers
- 2 tbs Tomato Paste
- 1 cup Chicken Bone Broth (or stock)
- 1 tbs Olive Oil
- 1 tbs Basil, chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 4 oz Goat Cheese
- 4 cups Spinach
Instructions:
1. Heat oil in a skillet over medium-high
heat. Season chicken with salt and pepper
and add to pan.
2. Cook about 6 minutes per side until
cooked through. Remove from pan and
set aside.
3. Add onion and garlic to pan and saute
for 3 minutes.
4. Add peppers, broth, and tomato paste
cooking 3 more minutes.
5. Remove and puree in blender.
6. Return to pan adding basil, salt, and
pepper. Stir to combine before adding
chicken back to pan and simmering on
low 5 minutes.
7. Serve over fresh or wilted spinach and
top with goat cheese.
