Friday Foodspiration: Roasted Red Pepper Chicken

One Skillet Roasted Red Pepper Chicken

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.