Low Calorie

Chicken in Roasted Pepper Sauce

45 minutes


  • 1 lb. chicken breast about 4 slices (½ inch thick)
  • 2 tbsp olive oil
  • ¼ cup vegetable broth
  • ½ medium onion
  • 2 garlic cloves, minced
  • 12 oz. jar of roasted peppers, divided
  • ½ cup half and half
  • ½ cup shredded Parmesan
  • 1 handful spinach
  • 1 tsp. paprika or to taste
  • ½ tsp. salt or to taste
  • 1 bagged salad – side


  1. Puree 6 oz. of roasted pepper in a small food processor or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
  2. Season the chicken with salt and paprika.
  3. Add about 2 tablespoons of olive oil to a large skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
  4. To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable broth. Keep cooking until the liquid evaporates and the onions soften nicely.
  5. Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.
  6. Reduce the heat to low. Add the half and half, Parmesan, and spinach. Stir and bring to a gentle simmer.
  7. Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top and serve.

Quick Tip

Blend the peppers well and chop the spinach well for the kids!