Creamy Roasted Pepper Chicken
Servings: 6
Ingredients:
For the Chicken:
- 6 Chicken Breasts
- 1 tsp Kosher Salt
- 1 TBSP Little Eataly
- 2 TBSP Olive Oil
Roasted Red Pepper Sauce:
- 1 16 oz. Jar Roasted Red Bell Peppers, undrained
- 2 Cloves Garlic, smashed and halved
- 8 oz. Cream Cheese, cut into cubes
- 1 TBSP Little Eataly Seasoning Blend
- 1 Cup Vegetable/Chicken Stock
![Creamy Roasted Pepper Chicken](http://mustardseedseasonings.com/cdn/shop/articles/Creamy_Roasted_Pepper_Chicken.jpg?v=1694742542)
Notes* You can serve this over orzo or mashed potatoes or even roasted asparagus for a low-carb dinner! You may also choose to add baby spinach to ramp up the vegetables.
Instructions
Step 1:
Run the peppers, garlic, cream cheese, 1 TBSP Little Eataly Seasoning and stock through a food processor or blender. Run until it is smooth throughout with no chunks of pepper or cream cheese.
Step 2:
Pat chicken dry and season with kosher salt and 1 TBSP Little Eataly Seasoning Blend.
Step 3:
Heat a large skillet over medium-high heat. Add olive oil and quickly add chicken breasts. (you may have to work in batches)
Step 4:
Brown chicken for 2-3 minutes on each side.
Step 5:
Remove chicken and set aside.
Step 6:
Reduce heat to low and carefully add the red pepper cream sauce to skillet. Allow to simmer for 3-4 minutes and add chicken back to sauce.
Step 7:
Simmer for about 10 minutes or until chicken is cooked through.
Step 8:
Serve over orzo, mashed potatoes or roasted vegetables.