Creamy Pepper Chicken

Last week I stumbled upon the Creamy Chicken Picasso from Let’s Dish.  I loved how colorful this dish was and couldn’t wait to give this recipe a try.  I decided I’d make Creamy Pepper Chicken with things I already had in my refrigerator and pantry.  I didn’t change it up too much but enough that I thought I’d share the recipe here.

Creamy Pepper Chicken

3 chicken breasts
3 tbsp butter
9 sweet peppers
1 onion
3 cloves minced garlic
1/2 C chicken broth
1 can Rotel
1/2 C Skim Milk
1/2 C Heavy Cream
Jack Cheese, shredded
salt & pepper to taste

The original recipe called for Bell Peppers but I didn’t have any, instead I have been stocking my refrigerator with the little sweet peppers.  I’m totally obsessed with them right now.  They are great as a snack on their own, to use with dips and to add any dish that calls for peppers.

Aren’t the gorgeous?  They are such a fun and easy way to add color to recipe.  And I’m sorry, looks like I lied.  I used 10 sweet peppers not 9 as I listed above.  To be completely honest I almost wish I’d used more.  After all of the peppers were chopped I sliced up my onion.

Then I melted the 3 tbsp of butter in a pan and browning both sides of the chicken breasts after seasoning them with salt and pepper.

I know the chicken doesn’t look so tasty…I probably should have waited to take this picture after they were nice and golden brown.  Once they were cooked I placed them into a slightly greased baking dish and threw the onions into the skillet. 

These smelled SO good while they were cooking in the remaining butter and chicken.  Once they were a beautiful golden brown I placed them on top of the chicken breasts.  Then I heated the peppers until they were tender and added them to the baking dish on top of the onions and chicken.

Now it was time for the sauce.  Cook the minced garlic on medium heat for a few minutes until fragrant.  Add the rotel, milk, cream and salt and pepper to the skillet and simmer for about 5 minutes.  I don’t keep diced tomatoes around my house, but I do always have rotel on hand and loved the hint of spiciness it added.  The sauce is then poured over the chicken in the dish.

 
Sorry for the poor picture here; forgot to take the picture before it went in the oven.  Cook this covered for 20-25 minutes at 400 degrees.  Then remove the foil and sprinkle with as little or as much cheese as you’d prefer.

Since the original recipe called for a cup I did about that much and then put it back in the oven for another 10-15 minutes.  It came out absolutely perfect and smelled amazing!

I ate the chicken on its own for dinner because the chicken breasts were gigantic!  I was surprised but this dish heated really well in the oven.  When I reheated it I decided to serve it over pasta.  The sauce really clung to the pasta making it part of the dish.  You could really eat this Creamy Pepper Chicken with anything, a nice salad, pasta or a green vegetable.

Creamy Pepper Chicken is definitely a dish I will be making again and again.