Roasted Sweet Pepper Chicken Marinara. Balance out the tartness from jarred pasta sauces with this beefy sweet roasted red pepper marinara sauce recipe! Here's a quick recipe for marinara sauce that's a staple in my kitchen. I don't really like the tartness and acidity from red pasta sauces.

This healthy marinara is easy to make and tastes amazing. That is, marinara made with red bell peppers instead of tomatoes. Roasted Red Pepper Marinara is bright, tangy, and slightly sweeter than classic tomato. You can cook Roasted Sweet Pepper Chicken Marinara using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Sweet Pepper Chicken Marinara

You need 2 tbsp of olive oil.
You need of garlic powder.
Prepare of Dried Rosemary.
Prepare of basil.
Prepare of oregano.
You need of italian seasoning.
It's of salt.
Prepare of ground black pepper.
Prepare 4 of chicken breasts.
Prepare of shredded parmesean.
It's of Non-stick cooking spray.
Prepare of Sauce.
Prepare 3 cup of Grape Tomatoes.
Prepare 9 oz of mini sweet peppers.
You need 1/2 cup of milk.
It's 2 clove of garlic, minced.
It's 1/4 cup of water.

Chicken Onions Garlic Green Onions Rosemary Marinara Sauce Pepper Jack Cheese The Rub (or your favorite seasonings). #OperationFeedingTheSDHomeless. We have decided to use our platform to help feed the homeless in our San Diego community and would like your help. Mix the pepper with the salt. Truss the legs by tying the hind legs together with string.

Roasted Sweet Pepper Chicken Marinara step by step

Preheat oven to 400°F. Cut tops off of each whole sweet pepper. Put one tbsp of the olive oil in a deep cookie sheet. Spread grape tomatoes and whole peppers across the cookie sheet and bake for 40 minutes..
After 40 minutes, remove tomatoes and peppers from oven and set to the side. In medium-large saucepan, pour the other tablespoon of olive oil in the pan and sautée minced garlic until golden..
Drain excess oil from pan. Pour 1/4 cup water into saucepan and add tomatoes and milk. (Milk may look slightly separated at first). Season with salt, pepper, garlic powder, rosemary, basil, oregano, and italian seasoning to taste and stir together..
Crush tomatoes with fork until even/desired consistency is achieved. (I like mine chunky) Let simmer, covered, for a few minutes until sauce is slightly reduced, stirring occasionally..
While sauce is simmering, season chicken with salt, pepper, garlic, rosemary, basil, oregano, and italian seasoning to taste. Spray pan with nonstick spray and cook chicken on medium-low heat until done..
Remove chicken from pan and place in a shallow bowl. Top each breast with sauce and shredded parmesean and serve..

Rub the pepper salt mixture all over the chicken. Place into an oven-proof frying pan or a roasting tin that fits the chicken snugly. This Chicken Marinara recipe comes from back in the day when Dustin and I were really getting into making our own homemade pizzas. The combination of the different flavors, along with the tangy marinara sauce and the sliced, seasoned chicken is so good. It has become our fall-back tasty, easy.