Chicken with Grilled Pepper and Tomato Sauce Recipe

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Grilling is a delightful way to prepare a meal for two without much fuss. Toss a couple of burgers over the coals (or gas) and you have a savory entree.

But why stop there?

With a little advance planning you can also use your grill to flavor ingredients for upcoming meals, even when you're not cooking outdoors.

While you're enjoying that burger, add a bell pepper, thick onion slices or a halved summer squash to the grill. The grilled vegetables have a sweet, smoky flavor and buttery texture that's hard to replicate with other cooking techniques.

However, once grilled, you'll want to use the produce within three days or the unique qualities will be lost. Grill the vegetables, cool and refrigerate.

Now you have the fixings for a wide range of entrees for two.

For example, cut the vegetables into strips, place over thick slices of crusty bread and cover with shredded cheese. Run under the broiler for a few seconds. Serve with a glass of wine for dinner.

Dice the grilled vegetables and toss with chicken strips and salad greens. Top with your favorite vinaigrette dressing.

Cut grilled bell pepper or zucchini into thin strips. Wrap around cooked shrimp. Broil just enough to heat through. Serve with garlic mayonnaise dip.

Start with your favorite marinara sauce from a jar. Add minced grilled onions and bell pepper and enhance the flavor. Serve over spaghetti.

Use roasted bell peppers to add richness to the following chicken skillet dinner.

Chicken with Grilled Pepper and Tomato Sauce

Makes 2 servings.

Preparation time: 40 minutes

Cooking time: 50 minutes

1 large red bell pepper

1 tablespoon olive oil

2 small chicken breast halves (see note)

Salt and pepper to taste

2 large shallots, thinly sliced

1 large or 2 medium garlic cloves, minced

8 large shiitake mushroom caps, thinly sliced

8 large cherry tomatoes, halved

8 large pitted green olives, sliced in thin circles

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/16 teaspoon (a pinch) chipotle chili powder

1/2 cup chicken broth

2 cups cooked penne

Place the pepper on a hot grill. Turn to char on all sides. Remove and place in a heavy paper bag; close and set aside for 30 minutes. Remove pepper, scrape off skin. Core, seed and dice. Refrigerate if not using within a short time.

Heat oil in large skillet over medium heat. Season chicken lightly with salt and pepper. Add chicken, skin-side down to skillet. Brown 5 minutes per side. Remove. Add shallots, garlic and mushrooms to skillet. Cook over medium heat for 8 minutes or until mushrooms and shallots are tender, stirring frequently. Add reserved bell pepper, tomatoes, olives, paprika, cumin and chili powder to skillet. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 seconds. Add broth and scrape up any browned bits. Return chicken to skillet, skin-side down. Cover skillet, reduce heat to low and simmer for 30 minutes, or until chicken is completely cooked, turning chicken over halfway through. Taste and add more salt and pepper if desired.

To serve, divide penne between 2 plates. Top each with half the sauce and a chicken breast half.

Note: This delicious is equally delicious made with 2 large chicken thighs.

Each serving (without added salt) has: 535 calories; 18 grams total fat; 39 grams protein; 83 milligrams cholesterol; 790 milligrams sodium and 6 grams dietary fiber.

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Chicken with Grilled Pepper and Tomato Sauce - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes