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

Source: eMeals

Serves: 4

WW Points: 7

Ingredients:
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

Directions:
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.

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