Chicken and Red Peppers and Snap Peas – delicious
Tonight we had a tasty meal that I found in Food Network. It was called Chicken in Red Pepper Sauce. It wasn’t too hard but it might have been easier if I had used some rotisserie chicken instead of cooking the chicken breasts.
Start by cooking 3-4 chicken breasts in a medium Dutch oven or heavy pot. Add 1 red bell pepper (quartered) and 2 cups of chicken broth. Bring to a boil. Cover and reduce the heat to medium low. Gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon and let cool. Shred the chicken. (Note: I learned an easy way to shred the chicken tonight. Put the chicken breasts in a Kitchen Aid mixer with the mixing paddles and use the paddles to shred the chicken.) Add 1+ pounds of green beans (or snow peas, which is what we used tonight…) to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, about 7 minutes. Transfer the beans to a colander using a slotted spoon. Reserve the broth in the pot. Rinse the beans under cold water and let drain. Transfer to a medium bowl and toss with 2 tablespoons of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon salt.Meanwhile, lightly toast 2 tablespoons of sliced almonds in a dry skillet over medium heat, 1 to 2 minutes. Remove to a plate and set aside. Add 1 tablespoon olive oil and 2 cloves of minced or crushed garlic to the skillet. Cook until softened, about 1 minute. Add 1 thick slice (or 2 thin slices of bread that has been cubed. Cook, stirring often, until the bread becomes golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm chicken broth, 1 tablespoon capers and 1 tablespoon of fresh parsley as well as 1/4 teaspoon salt. Puree until smooth and transfer to a large bowl.
Add the chicken to the red pepper sauce. Season with salt and toss. Top each serving with the remaining capers and parsley. Serve the green beans on the side, sprinkled with the almonds. TJ made this meal for us tonight and he presented it like we were eating in a restaurant. That was a real treat!!