After a very busy week, and not being very active in the kitchen up until this point, we decided to make a new dish for Thursday night's supper. Steve was the main chef for this dish and really did a great job. We found the recipe on the Cook with Campbell's website and thought that it would be nice to try making our own roasted red pepper sauce (we enjoy having it at restaurants, but had never made our own at home).This recipe is a great opportunity to learn how to make your own roasted red pepper. Steve and I were surprised to learn that in order to make a roasted red pepper you need to have the outside blackened, then you let it sweat for awhile, and then you remove off the blackened peel. Now we have something new in our culinary toolkit!
For the complete list of ingredients and directions please click here.
This dish was absolutely delicious! The sauce was light and worked well with both the chicken and our sides (rice and vegetables). I highly recommend this recipe.
Bon appetit and enjoy!
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