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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, divided
skinless, boneless chicken breast halves - diced
frozen peas, thawed
1 (12 ounce) jar
roasted red peppers packed in oil, undrained
fat-free evaporated milk
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.
I was very disappointed with this recipe. It wasn't that it tasted bad. It was just incredibly bland and boring. Even my husband, who LOVES bland food, wasn't crazy about this one - mainly because of the bacon. I may try to make this dish again, but will try to figure out some way to spice things up.
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.
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
This was an easy dinner to put together. Though I did make some changes, rather than oil packed red peppers, I used fresh and roasted them myself, a much better flavor than oil packed and I used fresh cream. Really very nice! Thanks for the recipe!
This was pretty good. Husband and I both agreed that it needed a lot more garlic. I was worried about the peas, but they fit the dish fine. I agree with PP who said that it's hard to crisp the bacon with chicken in pan.
I served it over whole wheat couscous.
I'll make it again, next time with more garlic and probably cream, then it will be able to hold its own enough to go over pasta.
Awesome, EASY, and an overall excellent choice! I made this last night and my boyfriend and I loved it! I substituted garlic powder for fresh garlic and used equal parts of sour cream and half and half. Also, I added salt and pepper to taste and let the completed sauce simmer as recommended (about 10 min). Will definitely make this one again!
we thought this recipe was wonderful. we substituted cream for the evaporated milk ( we like it fatty). we also used the red peppers packed in water. at the end we topped it off with parmesan cheese. i have added this to my regular cook book! thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Red Pepper Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 280
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make this savory Salvadorian stewed chicken dish.
See how to make cheesy chicken chimichangas in a savory sauce.