Roasted Sweet Pepper Chicken Marinara

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Roasted Sweet Pepper Chicken Marinara. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Roasted Sweet Pepper Chicken Marinara is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. They're nice and they look fantastic. Roasted Sweet Pepper Chicken Marinara is something which I have loved my entire life.
Many things affect the quality of taste from Roasted Sweet Pepper Chicken Marinara, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Sweet Pepper Chicken Marinara delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Sweet Pepper Chicken Marinara is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Sweet Pepper Chicken Marinara estimated approx 1 hour.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Roasted Sweet Pepper Chicken Marinara using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Roasted Sweet Pepper Chicken Marinara:
- 2 tbsp olive oil
- garlic powder
- Dried Rosemary
- basil
- oregano
- italian seasoning
- salt
- ground black pepper
- 4 chicken breasts
- shredded parmesean
- Non-stick cooking spray
- Sauce
- 3 cup Grape Tomatoes
- 9 oz mini sweet peppers
- 1/2 cup milk
- 2 clove garlic, minced
- 1/4 cup water
Instructions to make 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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