January 12, 2009

Chicken Breasts with Red Bell Pepper and Spinach

When it comes to chicken breasts the possible recipes and dishes to make are almost endless. There is a reason there are a million cookbooks published that just have to do with poultry, and another reason that part of school and church cookbooks are so thick compared to the other categories. Chicken is one of those foods that you can turn into amazing meals in under 30 minutes.

So, why is it that I regularly take out a package of boneless, skinless chicken breasts at 5:00 and stare at it while thinking; "What the heck do I do with you tonight?"

Many of my chicken recipes start the same way - to saute or brown in butter/oil in a pan and then adding a liquid to the pan, some spices and using it as a sauce to go over the chicken and/or pasta.

This one is no different... but yet, it is. It's a yummy mixture of red bell pepper and spinach in a creamy alfredo like sauce. Add it to your collection! And the next time you see that package of chicken breasts staring at you, check to see if you have the ingredients on hand to whip this one up.

Chicken Breasts with Red Bell Pepper and Spinach

4 boneless skinless chicken breast tenders or slice regular in half to make thin.
3 Tbs. Butter
1 bundle fresh spinach or 1 box frozen
1 large red bell pepper
2 Tbsp. Chicken Base
1 Tbsp. Minced Garlic
1/2 Lemon
3/4 tsp. Salt
3/4 tsp. Oregano
3/4 tsp. black pepper
3/4 tsp. garlic powder
1 1/2 cup white wine
1 1/2 cup half and half

Flatten chicken pieces and saute in large skillet in butter. When chicken is cooked, remove to warm plate. Add to skillet the chicken base, garlic, salt, pepper, oregano, garlic powder and juice of 1/2 lemon. Saute for 3 minutes. Add spinach and red pepper. Saute 3 minutes. Add white wine and bring to boil until reduced by 1/2. Add cream and return chicken to pan. Heat through. Serve with angel hair tossed with olive oil and freshly grated parmesan cheese.Print Friendly and PDF