I made a Roasted Red Pepper & Goat Cheese Soup that my family absolutely loved, so I thought the flavour combination would pair perfectly with chicken. I served this dish over brown rice, but you can also use whole wheat pasta.
|1 Pkg||Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|6||small Roma tomatoes, seeds removed|
|1||small onion, diced|
|2||garlic cloves, minced|
|300g||jar roasted red peppers|
|3 tbsp||tomato paste|
|1/4 cup||fresh basil|
|2 tsp||Italian seasoning blend|
|1 tsp||chili flakes|
|180g||instant brown rice|
Place chicken in the bottom of the slow cooker pot. Combine all remaining ingredients (except goat cheese) in a food processor and blend until smooth. Pour over chicken and cook on low for 8 hours.
When 8 hours is complete, remove lid and add goat cheese to slow cooker pot. Stir to combine and allow goat cheese to melt into the sauce.
Serve chicken and sauce over brown rice or pasta.
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