ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Creamy Pasta Sauce
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, CarbohydrateContent 5.9 g, CholesterolContent 41.5 mg, FatContent 18.9 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 9.3 g, SodiumContent 257.7 mg, SugarContent 1.8 g
CHICKEN WITH RED WINE CREAM SAUCE RECIPE: HOW TO MAKE IT
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 361 calories, FatContent 28g fat (13g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 398mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 23g protein.
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