Chicken with Roasted Red Pepper Sauce

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This quick and easy chicken recipe features a savory sauce made with bottled roasted red peppers and red wine vinegar.  Serve this entrée over orzo.
4 servings (serving size: 1 chicken breast half, 3 tablespoons sauce, and 1 tablespoon cheese)


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1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon red wine vinegar
1 (7-ounce) bottle roasted red bell peppers, drained
1/4 cup (1 ounce) grated Parmesan cheese
Parsley sprigs (optional)


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side.

While chicken cooks, place broth, vinegar, and bell peppers in a food processor; process until smooth. Add bell pepper mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until chicken is done. Sprinkle servings evenly with cheese. Garnish with parsley, if desired.

Created date

March 2005

Nutritional Information

Calories 261
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 2.2 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 42.7 g
Carbohydrate 3.1 g
Fiber 0.4 g
Cholesterol 103 mg
Iron 1.7 mg
Sodium 528 mg
Calcium 116 mg