Friday Foodspiration: Roasted Red Pepper Chicken

One Skillet Roasted Red Pepper Chicken
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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!



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



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.