Red Pepper and Basil Chicken

Red Pepper and Basil Chicken

2 reviews, 5 star(s). 100% would make again

Ready in 25 minutes

Very easy to prepare and delicious. I like to serve it over Basmati rice because the nutty flavor of the rice really compliments the savory spiciness of this dish. The quantities are easily increased to cook for a crowd.


2 Boneless Chicken Breasts
1/2 Vadalia Onion
1/2 Red Bell Pepper
1 tbsp Butter
1 tbsp Basil Pesto Sauce
1 500-ml container Red Pepper and Tomato Soup
1 tsp Dried Oregano
1/2 tsp Sea Salt
1 pinch Red Chili Flakes
1/4 tsp Fresh Ground Pepper

Original recipe makes 2 Servings



Melt butter in a medium sized frying pan. Add diced onion to pan and saute until softened. Next add the basil pesto sauce and cubed chicken. Continue on medium heat just until chicken is no longer pink. Add diced red bell pepper; stir in well to coat with basil pesto sauce. Pour in Red Pepper and Tomato Soup. Add oregano and chili flakes. Simmer in sauce until chicken is cooked through. Taste sauce and add desired amount of sea salt and ground pepper.

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I didn't have the soup as directed, so I used a tomato soup with 2TBSP Worchestershire sauce an diced a complete red pepper. It turned out awesome with rave reviews!
Rjsy 4y ago

If serving over rice start that first. Be careful of how high a heat you use; do not burn the butter or brown the onions and chicken. Don`t over cook; red peppers should be cooked but still have some crispness to them. [I posted this recipe.]
Boomerman 7y ago

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