Chicken & Peppers in Spicy Cream Sauce
Author: Anita
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
  • 2 tablespoons butter
  • 1 tbsp olive oil
  • ½ cup diced onion, ~ 1 small
  • ½ lb mushrooms
  • 2 large or 3 medium bell peppers, any color
  • 1 lb boneless skinless chicken thighs
  • 3 cloves garlic, chopped
  • 1 cup heavy cream
  • ¼ cup coarsely chopped sundried tomatoes in oil
  • ¾ cup diced green chiles
  • ½ cup grated parmesan cheese
  • ½ tsp chili powder
  • ½ tsp cayenne
  • ¼ tsp smoked paprika
  • salt and pepper, to taste
  • optional: fresh parsley for garnish
Instructions
  1. Cut bell peppers into about 2 inch strips.
  2. Cut up chicken into bite-sized pieces.
  3. Melt the butter and heat the oil in a large pan over medium heat.
  4. Add the chicken and cook until starting to brown.
  5. Add the onions, mushrooms, and bell peppers and cook until the onions are tender, about 5-10 minutes.
  6. Add the garlic and cook until fragrant, about a minute.
  7. Add the cream, sun dried tomatoes, green chiles, parmesan, spices, bring to a simmer and cook until the cheese has melted into the sauce, about 5 minutes. Note this will be fairly soupy rather than thick and creamy; you could thicken it, but I think it's fine the way it is.
  8. Season with salt and pepper to taste, garnish with parsley, if desired.
  9. Serve over rice or noodles and enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chicken/chicken-peppers-in-spicy-cream-sauce/