Chicken with Roasted Red Pepper Cream Sauce Meal in a Jar Recipe | Freeze Dried Ingredients

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This is an elegant dish. The flavors are beautifully woven together into a delicious sauce that can double as a soup. Even though it’s not technically a “roasted” red pepper sauce, it definitely has the deep, developed flavors of one. That’s due to the cooking technique of sauteing the veggies before adding the water. This sauce is super quick because the veggies are powdered in the blender before cooking. When paired with tender chicken slices and served over mashed potatoes, this meal is elegant enough for a dinner party but quick enough for a Tuesday night. Enjoy!

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Chicken with Roasted Red Pepper Cream Sauce
4 servings
pint jar #1 – the meat
2 cups chicken slices
1/2 tsp Goya Adobo AP seasoning
oxygen absorber

pint jar #2 – the sauce
1/2 cup red bell peppers, broken up a bit
2-3 Tbsp green peas
1/2 Tbsp carrots
1 Tbsp chopped onions
2 Tbsp celery, crushed
2 Tbsp instant mashed potato flakes
1 tsp FD garlic
1 Tbsp TL tomato sauce
1 tsp chicken bouillon
1 tsp FD basil or FD Italian seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
pinch red pepper flakes
into a snack baggie: 1/2 cup heavy cream powder
oxygen absorber

To Prepare:
Add hot water to the chicken jar and refresh for about 15 mins. Set aside the baggie of heavy cream for later. Add the veggies to a blender cup and blend into a fine powder. Into a cold skillet, add 4 Tbsp oil and heat over medium heat. Get 1 1/2 cups water ready and handy for later. Add the powdered veggies to the hot oil in the skillet, making a paste. Saute the paste for about a minute to develop the flavors of the veggies and the seasonings. Add 1 1/2 cups water and stir well. While that heats up, blend the heavy cream powder with 1/2 cup water to make the cream. Add the cream to the sauce and stir well to combine. Add the refreshed chicken. Heat through. Serve over mashed potatoes, noodles, rice, or zoodles / cauli-rice. Enjoy!

#freezedried #pantrycooking #redpeppers #thrivelife