Chicken with Red Pepper Cream Sauce
In this healthy chicken with red pepper cream sauce recipe, roasted red pepper and chipotle give this creamy sauce a beautiful red hue and give it a slightly sweet and smoky flavor. The sauce can be made ahead, then served with seared chicken, as we do in this recipe, or with grilled fish or ravioli. This recipe makes more Cream Sauce without the Cream than you'll need for the red pepper sauce. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.
Make Ahead Tip: Cover and refrigerate cream sauce (Steps 1 & 2) or red pepper sauce (Steps 3-6) for up to 1 week or freeze for up to 3 months. Defrost overnight in the refrigerator or using the defrost setting on your microwave.
Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.
1 1/2 vegetable, 3 1/2 lean meat, 1 fat