Chicken with Red Pepper Cream Sauce

Chicken with Red Pepper Cream Sauce

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
SOAPYGIRL
Recipe by  SOAPYGIRL

“I've been making this for my family for years and they love it! You can substitute cream or half and half for the evaporated milk and reduce the sour cream if you want a richer recipe. I always serve this over pasta.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat, and saute the onion, mushrooms, and garlic until onions are tender. Remove from skillet and set aside.
  2. Heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. Return the onion mixture to the skillet, mix in the peas, and reduce heat to low. Simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
  3. In a small saucepan over medium heat, heat the roasted red peppers and oil until heated through.
  4. In a bowl, mix the sour cream and evaporated milk. Heat in the microwave on High for 1 minute, or until heated through.
  5. In a blender or food processor, blend the red peppers and the sour cream mixture until smooth. Pour over the chicken mixture in the skillet.

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Reviews (13)

Rate This Recipe
ReeBee
25

ReeBee

I left out the peas because... well I don't like peas! Very tasty recipe, but I found it difficult to get the bacon to crisp in the same pan as the chicken and had to remove it and fry it in a separate pan.

yayforsprinkles
24

yayforsprinkles

Pretty good, but mine came out super greasy...and that was after using peppers packed in water instead of oil! Next time I'd cook the bacon separate from the chicken so that it could crisp better, cut the olive oil down to about 2 t (using 1 t for the onions & garlic, 1 t in with the peppers), and add in some extra garlic and red pepper flakes to give it a boost. I'd also go with rotini or ridged penne instead of plain fettuccine, so that the sauce would stick better to the noodles - mine slid right off. Tasty overall, but a few minor tweaks made it even better.

Eric B
22

Eric B

This recipe was easy to make and very good. We changed it a bit by serving it over bow tie pasta. I thought it was a little bland (this may have been the peppers I used) so next time I'll kick it up with some red curry or cayenne pepper

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 639 cal
  • 32%
  • Fat
  • 31.1 g
  • 48%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 37.2 g
  • 74%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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