imageThis is spectacular – the roasted red pepper and smoked paprika make the dish. It’s also a good way to add some excitement to often boring chicken.


  • 4 boneless, skinless chicken breasts
  • 3 sweet peppers
  • 1 tbsp tomato paste
  • 1 tbsp smoked paprika or paprika
  • 1/2 tsp salt
  • 1 onion
  • 2 gloves garlic minced
  • 3 oz pancetta or cured ham, cubed
  • 1/4 tsp hot pepper flakes
  • 2 cups chopped tomatoes
  • 3 tbsp minced fresh parsley


  1. Broil red peppers turning occasionally until softened and charred, 10-15mins. Let cool, then peel, seed and core. Toss in food processor and puree peppers with tomato paste until smooth.
  2. Cut chicken breasts in half. Toss chicken with paprika and salt. Heat 1tbsp of olive oil in a pan over med-high heat and brown chicken in batches. About 8 minutes. Transfer to plate. Drain fat from pan and wipe out.
  3. Add another 1tbsp of oil to pan; saute onion and garlic until soft about 5 minutes. Add pancetta and hot pepper flakes; cook, stirring, for 2 minutes. Return chicken to pan.
  4. Add tomatoes and bring to boil. Stir in red pepper mixture. Cover and simmer over med-low heat until thickened and juices run clear when chicken is pierced, about 20 minutes. Stir in parsley and serve on a bed of rapini with garlic. You may add toasted pine nuts if you like.




Kirsten Bedard – BSC Nutrition, ACE
(416) 859-8623