A sweet red bell pepper sauce drapes the chicken in this succulent Spanish dish.
1 large red bell pepper
4 4-oz boneless, skinless chicken breasts
1 tsp red wine vinegar
2 tsp olive oil
4 cloves garlic, minced
1/2 medium onion, finely chopped (1/2 cup)
1 12-oz bag spinach
1 cup packed basil leaves, shredded
1/8 tsp sea salt
1/4 tsp ground black pepper
Preheat oven to 450°F. Place red pepper on a baking sheet and roast in oven for 20 minutes, turning once (some of the skin should turn black). When done, remove from oven and set aside for 5 minutes to cool.
Place chicken on another baking sheet and bake for 8 minutes.
Meanwhile, peel and seed red pepper. Then purée with vinegar in a small food processor until smooth. Set aside.
Heat oil in a large sauté pan over medium-high heat. Add garlic and onion and sauté for 1 minute. Then add spinach, basil, salt and black pepper, and toss for 2 minutes, until spinach is wilted.
To serve, place 3/4 cup spinach mixture on a plate, top with 1 chicken breast and 2 tbsp roasted red pepper sauce.
Serving Size: 4 oz chicken, 2 tbsp roasted red pepper sauce, 3/4 cup spinach
We add depth to the Tetra Pak tomatoes by simmering them with onions, tomato paste, garlic and red pepper flakes. This process also thickens the sauce so it lightly coats the penne instead of drowning it.
Paella is composed of rice, meat and vegetables. In Valencia, where it's said to have originated, paellas are almost always single-protein dishes. Here in America, however, we like to mix fish, chicken and pork. Throw in some vegetables and you have a complete good-for-you one-dish meal.