Red Pepper Cream Sauce

When you cut carbs out of your meals, you need to make that plate more exciting or you will tire of your food and that ooey gooey Mac 'n Cheese starts to look really good.

I bookmarked this sauce after The Nudge told me about a red pepper soup he had while traveling.
He totally surprised me with that one. I'm the roasted red pepper lover and use them in everything. To me a Caprese Salad could be lunch every day. I wonder if he would go for a red pepper sauce.

We all know red peppers have more Vitamin C than oranges and although they are considered a starchy vegetable, small amounts pack a big punch.

This sauce packs a punch. I could see this with grilled shrimp, a wonderful lamb chop and it really brings a simple roasted chicken breast to another level. Brush an ear of corn before grilling and you have a unique corn dish.

It reminded me of a Romesco sauce I made years back but without the bread.
All the ingredients get dropped into a processor and then simmered on the stove till it thickens. Right before serving, a teaspoon of lemon juice is added just to brighten it up.

This sauce is gluten-free, low carb, diapropriate and if you use almond or soy milk, Vegan. 

I roasted boned-in chicken breasts very simply with olive oil, salt & pepper at 400° for 35 minutes.
It keeps the meat moist and the bones add flavor. Leftovers will make a terrific chicken salad for the weekend. 

Red Pepper Cream Sauce
Inspired by eatingwell.com

* 1 large roasted red pepper
* 1 cup finely chopped onion
* 1 tablespoon chopped garlic
* 1 teaspoon agave nectar
* 1-2 teaspoons chipotle pepper in adobo sauce
* 1 cup light cream
* 1/2 teaspoon Italian Seasonings
* 1 teaspoon fresh lemon juice

1. Place the pepper, onion, garlic, agave, chipotle and seasonings in a processor and puree.
2. Add to a small saucepan with the cream. Season with salt & pepper.
3. Simmer on low until the mixture reduces by half. Add the lemon juice, stir and serve.