Chicken with Roasted Red Peppers

Chicken with Roasted Red Peppers

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “Simple, low-fat, and tastes great! Try it over pasta.”


  • 4boneless skinless chicken breast halves
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 2 (7ounce) jars roasted red peppers( throw in the juice too)
  • 4clovesminced garlic
  • 1/4-1/2 cupwhite wine
  • 1teaspoonvinegar
  • parsley
  • Directions

  • In olive oil flavored spray, brown chicken.
  • Add all other ingredients and simmer until hot.
  • Serve with pasta or rice.
  • Reviews

  • “Excellent dish.I love it. Easy to fix.I used a jar of pimentos and 1/2 green pepper, mirin instead of wine, umeboshi vinegar.Very gourmet..  “

  • “I really made this to use up a jar of peppers I had bought for another recipe (12 oz). It turned out pretty well and I did enjoy the flavor. The cooking directions in the recipe were a bit basic, but it turned out ok. I finally ended up covering the pan because the chicken was taking too long to cook, and I had to cook the sauce down quite a bit to keep it from being runny.”

  • “Tasty and full of flavor.Omitted the garlic.Next time I might take some of the peppers and sauce, puree and add back into the pan.Served with recipe #27876.”

  • “Very blah. Would have been better if the sauce was thick. If I make it again, I’ll add more to the sauce and thicken it.”

  • “This recipe was wonderful but I must confess that I followed Luvs 2 Cook’s lead and added pretty much all of the goodies she listed, in addition to a can of tomato paste. We too served with pasta and devoured every bite. This was a wonderful recipe to play with and plan to do so again in the future! Thanks for sharing!”

  • “Mirj, this is a good base recipe. I used chicken tenders (all the butcher had) and seasoned them with garic powder and Mrs. Dash before browning them. I then added more minced garlic (because we love it), scallions, capers,chopped olives, a little chicken stock with the wine ( we love gravy) and Italian seasoning. I let it simmer untill the chicken was done. YUMMY!!!!! We had it with lemon linguine and it was M M GOOD! This will go in my rotation as a keeper!”

  • “Simply put, this is a great dish!It is easy and the flavor is superb.I served it with “Tin Foil Potatoes” (Sliced potatoes in aluminum foil withsalt, pepper and a little butter. Cook in oven.)”

  • “This was an excellent dish! It was so easy to make and I had most of the ingredients on hand. I made the recipe exactly as it is written and my husband and I really enjoyed this! Great for a week night! This is going into the rotation for sure! Simple, affordable and yummy. You can’t get better then that!”

  • “I loved the simplicity of this recipe and had everything in the pantry.I added cut up green pepper with the red roasted for color and ’cause I have a lot in the freezer!I used Chicken stock instead of wine, didn’t have any, and added a bit of thyme and hot pepper flakes. I will make this next time with wine as that just sounds good.This is a wonderful recipe.Thanks Mirj.”

  • “shockingly delicious for a dish that’s so easy to make.i let the whole dish simmer for a while before serving and the chicken got super-tender and really soaked up the flavors.”