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Chicken w/ Easy Roasted Bell Pepper Cream Sauce
Chicken w/ Easy Roasted Bell Pepper Cream Sauce

Before you jump to Chicken w/ Easy Roasted Bell Pepper Cream Sauce recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

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If you would like to defeat depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, and so on, they’re all chock-full of omega-3s and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s the truth: eating tuna fish sandwiches can truly help you overcome your depression.

So you see, you don’t need to eat all that junk food when you are wanting to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to chicken w/ easy roasted bell pepper cream sauce recipe. You can have chicken w/ easy roasted bell pepper cream sauce using 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Chicken w/ Easy Roasted Bell Pepper Cream Sauce:
  1. Take 32 oz cream of chicken soup
  2. Take 4 boneless, skinless chicken breast
  3. Take 2 roasted red bell peppers
  4. Get 1 roasted serrano pepper
  5. Prepare 1/2 C red wine vinegar
  6. Use 1 1/2 t fresh thyme
  7. Provide 1 pinch sugar
  8. You need 2 cloves garlic; smashed
  9. You need 1 large pinch kosher salt & black pepper
Steps to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:
  1. Puree bell peppers, serrano, vinegar, thyme, sugar, salt, and pepper together.
  2. Fold pepper puree into cream of chicken soup. Place chicken breasts in a casserole dish and pour sauce atop.
  3. Cover and bake at 350° for approximately 1 hour or until chicken is fully cooked.
  4. Variations; Other bell peppers, jalapeños, poblano, ancho chile, chipotle, crushed pepper flakes, parsely, cilantro, basil, oregano, marjoram, mint, coriander, corn, parmesean, romano, cream cheese, goat cheese, chili powder, cumin, paprika, roasted garlic, bay leaf, broccoli, capers, broccoli rabe, cayenne, black bean, fava bean, chickpeas, cauliflower, carrots, celery, celery seed, ricotta cheese, feta, fontina, provolone,
  5. Cont'd; coconut, chives, chervil, fennel, curry, harissa, honey, leeks, lemon, lime, marjoram, mint, red onion, ratatouille, saffron, sage, vegetable stock, zucchini, tomato, red wine, shery vinegar, balsamic,
  6. Serve over rice

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