Photo: Lily Banse
Chicken with Red Pepper Cream Sauce
10 ingredients
20 min + 25 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
707
Calories
67g
Protein
30g
Fat
44g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cups mushrooms, chopped
- 2 cloves garlic, diced
- 4 skinless, boneless chicken breast halves - diced
- 1/2 pound turkey bacon
- 1 cup frozen peas, thawed
- 1 (12 ounce) jar roasted red peppers packed in oil, undrained
- 1 cup sour cream
- 1 cup fat-free evaporated milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes