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Wednesday, June 15

Chicken with roasted red pepper cream sauce & sweet potato noodles

Chicken breasts, boneless, skinless, frozen
2 cups
Sweet potatoes, peeled, cut into noodles
2 medium
Shallots, chopped
Mushrooms, cleaned, sliced
1 cup
Red pepper flakes
1 teaspoon
Butter, unsalted
2 tablespoons +
2 tablespoons
Onion, finely chopped
1 cup
Garlic, minced
3 cloves +
3 cloves
Red peppers, roasted, chopped
12 ounces
Chicken broth
1 cup +
½ teaspoon
Pepper, freshly ground

Cream, heavy
½ cup
Parmesan, grated
½ cup
Parsley, minced

Basil, chopped

  1. Place the chicken and water in a pressure cooker, close and lock the lid, press Poultry (if you have it), and set the timer to 30 minutes; shred the cooked chicken with a fork, and set aside. 
  2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. 
  3. Add the three-cloves garlic and shallots, and sauté until golden brown, about 5 to 6 minutes. 
  4. Add the mushrooms, and cook until brown, about 5 minutes
  5. Add the sweet potato noodles, and sauté until tender, about 5 to 6 minutes. 
  6. Add a tablespoon or two of water or stock to continue cooking the noodles until fork tender and fully cooked. 
  7. Season with salt, pepper, and red pepper flakes; remove from heat. 
  8. Meanerwhile, in another large skillet, melt 2-tablespoons butter over medium-high heat. 
  9. Add the onions and garlic, and sauté until softened, about 2 to 3 minutes. 
  10. Add the red peppers, and cook until hot, about 2 to 3 minutes. 
  11. Transfer to a blender or food processor, and puree. 
  12. Melt 2-tablespoons in the skillet over medium heat, stir in the pepper puree, and then add the broth, salt, and pepper; stir until heated. 
  13. Stir in the cream, and adjust seasonings to taste. 
  14. Pour the sauce into the skillet with the noodles, and stir in the chicken, Parmesan, parsley, and basil. 
  15. Serve in bowls with extra Parmesan and a sprinkling of parsley.

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