recipe for Roasted Sweet Pepper Chicken Marinara | how long to cook Roasted Sweet Pepper Chicken Marinara
Bobby Frazier 12/07/2020 10:31
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a unique dish, roasted sweet pepper chicken marinara. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Roasted Sweet Pepper Chicken Marinara is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted Sweet Pepper Chicken Marinara is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have roasted sweet pepper chicken marinara using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted Sweet Pepper Chicken Marinara:
Take 2 tbsp olive oil
Prepare garlic powder
Prepare Dried Rosemary
Make ready basil
Prepare oregano
Take italian seasoning
Make ready salt
Make ready ground black pepper
Take 4 chicken breasts
Prepare shredded parmesean
Prepare Non-stick cooking spray
Make ready Sauce
Make ready 3 cup Grape Tomatoes
Get 9 oz mini sweet peppers
Make ready 1/2 cup milk
Get 2 clove garlic, minced
Take 1/4 cup water
Steps to make Roasted Sweet Pepper Chicken Marinara:
Preheat oven to 400°F. Cut tops off of each whole sweet pepper. Put one tbsp of the olive oil in a deep cookie sheet. Spread grape tomatoes and whole peppers across the cookie sheet and bake for 40 minutes.
After 40 minutes, remove tomatoes and peppers from oven and set to the side. In medium-large saucepan, pour the other tablespoon of olive oil in the pan and sautée minced garlic until golden.
Drain excess oil from pan. Pour 1/4 cup water into saucepan and add tomatoes and milk. (Milk may look slightly separated at first). Season with salt, pepper, garlic powder, rosemary, basil, oregano, and italian seasoning to taste and stir together.
Crush tomatoes with fork until even/desired consistency is achieved. (I like mine chunky) Let simmer, covered, for a few minutes until sauce is slightly reduced, stirring occasionally.
While sauce is simmering, season chicken with salt, pepper, garlic, rosemary, basil, oregano, and italian seasoning to taste. Spray pan with nonstick spray and cook chicken on medium-low heat until done.
Remove chicken from pan and place in a shallow bowl. Top each breast with sauce and shredded parmesean and serve.
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