Have you ever heard of Romesco sauce before? I hadn’t until I found this recipe. I even googled it to see what it is. I totally thought it was an Italian food, but it turns out that Romesco sauce actually comes from Spain, and is primarily made up of a nut and red pepper base with other additional ingredients. Now you’re an expert on Romesco sauce…
I didn’t really look at any pictures before cooking this, so I didn’t know what it was supplosed to look like. I was a bit surprised that the sauce wasn’t very…well…saucy. Instead, it was thick and chunky. Now that I have seen some pictures (thanks again, google!), I know that this particular sauce is supposed to be a thick and textured. However, I still think mine might have been a little TOO thick. It definitely needed a bit more liquid (like the vinaigrette dressing) to thin it out a bit. This is especially true if you’re serving over pasta because the noodles are too dry without some sauce on them.
In spite of the texture difficulties, the taste was delicious. I don’t even like bell peppers, but I tell ya, those jarred Roasted Red Peppers are SO GOOD! I’ll eat those anytime. I definitely liked all the herbs and diverse flavors in this dish. It’s also great because it’s a weight watchers meal! Yay being healthy!
Chicken with Romesco Sauce
WW Points: 7
4 boneless skinless chicken breasts
8 t light balsamic vinaigrette, divided
1/2 c crushed seasoned croutons
2 roma tomatoes, finely diced
2/3 c roasted red bell peppers, drain & dice
3 T chopped fresh basil
Brush 4 t vinaigrette onto chicken.
Combine remaining vinaigrette, croutons, tomatoes, and peppers together by crushing until smooth.
Cook chicken in a sprayed skillet on each side over medium heat until done.
Serve topped with Romesco sauce & sprinkle w/ basil.