Chicken With a Red Pepper Cream Sauce
"Fresh herbs marinate the chicken all day, and then topped with a savory red pepper cream. Served over angel hair pasta lightly tossed with olive oil, basil, and grated parmesan.
If you can't get fresh herbs, please feel free to use dry herbs for the marinade. Just use 1 teaspoon dried vs. 1 tablespoon of fresh.
Also, by all means, substitute turkey breasts, pork tenderloin or cut a tenderloin in thick slices, or even use chicken thighs (boneless skinless). Secondly, this is great on fish, but obviously you only want the fish to marinade for just a couple of hours, depending on the thickness. You don't want to over power the fish flavor."
photo by LifeIsGood
- Ready In:
- 7hrs
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 4 chicken breasts
- 1⁄3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon black pepper
- 1⁄2 teaspoon red pepper flakes
- 8 tablespoons roasted red peppers (pureed)
- 1 cup heavy cream
- 3⁄4 lb angel hair pasta
- 1 tablespoon olive oil
- 1⁄4 grated parmesan cheese
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons fresh basil, and chopped
directions
- Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
- After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
- Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
- Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
- Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.
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Reviews
-
Originally rated on 8/31/09 - This recipe made it into my book#266453. Instant favorite! This recipe is awesome. It is packed with complementing flavors. The marinade really makes the finished grilled chicken special (even on it's own). I loved the addition of red pepper flakes, making the chicken just a little spicy. The chicken was great grilled, but I'm sure it would still be fantastic using an indoor grill or pan. For the red pepper cream: I emptied a 12 oz. jar of roasted red peppers into my food processor and purreed it all. I then used about 10 tablespoons (instead of 8) of the puree in the cream. There was still some pureed red pepper left over but I'm sure I will find a use for it! The pasta base: I LOVE the olive oil, parmesan, black pepper, fresh basil combo. I could have eaten this on it's own, too. So simple and so amazing. All together: sliced the chicken and served it atop the pasta then poured most of the red pepper cream sauce over it all - leaving some in the pan, in case people wanted to add more to their own plates. Just loved this recipe and can't recommend it enough. Lots of steps but really EASY! -
Absolutely delicious! I would give it five stars however the wait time for marinating is just not possible in my busy days sometimes. GREAT RECIPE THOUGH FOR THE WEEKEND! -
This was the favorite (just barely) beating out a mushroom sauce among my guests. I had to change things a bit because of the logistics of my dinner: I marinated the chicken overnight, cooked it the next morning, then sliced. I heated it back up on low in the micro when it was time to serve, and allowed guests to make their own pasta/chx/sauce arrangements. I browned the chicken briefly in my cast iron dutch oven, and then put it in the oven for ~20 minutes. I added a bit of juice from one of my red pepper jars to be sure there was enough moisture. It was very tender and tasty chicken. The red pepper sauce: so simple (2 ingredients!), yet amazingly good, and the color is nice as well. Thanks.
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
