Creamy Roasted-pepper Sauce

1/2 cup = 54 calories. 8 g carbs, 1 g fiber

Photo by Patti B.
Adapted from weightwatchers.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from weightwatchers.com

Ingredients

  • 1

    tsp extra virgin olive oil

  • 1

    small red onion, diced

  • 2

    garlic cloves, finely chopped

  • 3/4

    cup low-sodium chicken broth

  • 1

    (12 oz) jar roasted red and yellow peppers, drained and diced

  • 1/8

    tsp red pepper flakes

  • 1/4

    cup fat-free half-and-half

  • 2

    Tbsp chopped fresh parsley

Directions

Heat oil in nonstick saucepan over medium heat. Add onion and garlic; cook, stirring, until softened, 4 minutes. Add broth, roasted pepper and pepper flakes; gently boil, stirring occasionally, until reduced by one-third, 10 minutes. Stir in half-and-half and parsley; cook 1 minutes. If you like, add these stir-ins to the sauce just before serving: 2 tsp chopped drained capers or 1 moist-packed sun-dried tomato, finely chopped.

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