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Get Inspired: Garlic Chicken with Sweet Roasted Pepper Sauce

May 15, 2008 7:05 pm Christine culinaria

Okay, enough of talk about makeup and acne treatment and such for the moment…it’s time for another “Get Inspired” recipe from Shaw’s and America’s Test Kitchen! My goal is to try every single recipe in the program, and then post them here with my thoughts, etc.

If you live in an area that has Shaw’s supermarkets, you can get all of the recipe cards free at any location. If you sign up on their website, you can get money-saving internet-only coupons, for some of the ingredients of that week’s recipe.

Click on image for a much larger, printable version. This will come up in a new window.

This was another winner at the Cathouse. I didn’t need to make any changes to this one, as I was able to find all of the ingredients needed at the store.

You can certainly roast your own fresh red peppers for this, but that sort of defeats the purpose of *fast and easy* here. Jarred red peppers are excellent and easy to find…check the Italian food section (Pastene is the brand that I bought, I think this is common everywhere). And make sure that they are NOT hot peppers…if the label says “pepperoncini”, they are HOT. Pastene labels there simply “roasted peppers”.

Money-saving tip:  I would never make this if boneless, skinless chicken breasts are selling for more than two bucks a pound.  At the regular price of $4-5 a pound, these are WAY overpriced.  But fortunately, they go on sale pretty often…Shaw’s had them on sale for $1.99/pound when this was the recipe of the week.  Don’t break the bank to make this, wait until they go on sale.  You probably won’t have to wait long.

Someday I will try this with the much less pricey (and more flavorful, in my opinion) chicken thighs.  Chicken thighs (skin-on and bone-in) go for as cheap as 79 cents a pound, on sale.  But since these only have one big bone in them, de-boning and de-skinning is much easier to do yourself than it is with breasts.  If you use thighs, though, you’ll probably need to cook them a little longer, because dark meat just, well, takes longer.

When I made this, I served it with sides of buttered egg noodles and green beans.  Yummie!