Chicken & Bacon Fire-Roasted Red Pepper Sauce (for pasta)

Click to enlarge

This week-night easy-prep dish was simply delicious!  You’re not going to believe how a bit of leftover chicken and bacon can transform themselves into something sooooooo good.  Although I’m sure it is the smoky quality of the fire-roasted peppers that made this quick skillet sauce so tasty, there are lots of flavor layers going on here. You can serve this atop zucchini noodles, shirataki tofu noodles or spaghetti squash threads.

This dish is not suitable for Induction unless you omit the wine.  Otherwise, it’s a go for Phase 2 Atkins and Primal followers.  This is not suitable for Paleo unless you omit the wine and substitute perhaps homemade mayo for the cream.  I do not believe coconut milk/cream would be good in this dish. 😉


4 oz. raw bacon, cut into 3/4″ pieces

2 oz. red onion, sliced thinly

2 cloves garlic, minced

1 c. cooked, leftover chicken breast, cut into bite sized pieces

½ c. parsley, chopped (loosely packed)

3 oz. fire-roasted red bell pepper (I used imported from a jar), sliced in strips

1 c. chicken broth, homemade with no additives

3 oz. white wine (omit if still on Atkins Induction)

¼ heavy cream

1 small, mild anaheim chile pepper, seeded and sliced thinly (or you can substitute a jalapeno)

1/8 tsp. crushed red pepper flakes (omit if you used a jalapeno above)

Dash or two of coarse black pepper

Pinch Italian seasoning

1 T. pesto sauce (I use my homemade pesto)

Sprinkle of your favorite thickener (optional)

DIRECTIONS:  Cook your noodles or alternate “pasta” and have ready, as the sauce goes together quite quickly. Over high heat, brown the bacon in a non-stick skillet or wok.  Add the onion and saute until nearly tender.  Add garlic, jalapeno or anaheim pepper, and the roasted red pepper slices.  Saute 1-2 more minutes for all to begin getting tender.  Add all remaining ingredients but the cream.  Simmer over medium heat for about 5-10 minutes to allow the wine to cook off a bit and the flavors of the ingredients to mingle. Lower the heat to lowest setting and finally add the cream.  Stir well and simmer a few minutes stirring often.  When you are just about ready to serve, add your thickener to the sauce, stirring constantly (if using) and allow the sauce to thicken a couple more minutes.  Serve over your “pasta” on a large platter.

NUTRITIONAL INFO:  Makes 4 servings, each contains: (numbers are for sauce only)

308 cals, 21g fat, 5.3g carbs, 1.07g fiber, 4.23g NET CARBS, 14.3g protein, 382 mg sodium


4 thoughts on “Chicken & Bacon Fire-Roasted Red Pepper Sauce (for pasta)

  1. Lori Leigh

    Hi Peggy,I didn’t want to leave a comment on any of your posts so I hope this works. The ads below your recipes are a bit off-putting. Lotion for skin tags and pictures of the skin tags. Doesn’t go well with recipes for your delicious looking food posts. Lori Leigh

    1. Sorry they are annoying, Lori. If you use Firefox, I highly recommend downloading from Mozilla site the FX extension called AdBlock Plus. Installing that add-on will stop most ads from showing on your screen (that’s personally how I block them from showing here or around the web). I never see the ads as a result. I’m not adding the ads myself. Those are forced onto all WordPress “free” accounts by the hosting site. I’m just not willing to spend money to upgrade to a paid account to eliminate them when ad-blockers are out there. I share these recipes free, for the taking. I already give a great deal of my time to low-carb kitchen trials, calculating nutritionals and uploading the recipes. That’s about as far as I’m willing to go to share my recipes. Just being honest, Lori.

  2. Jan

    It probably doesn’t make a huge difference, but at what stage do you add the cooked chicken, pesto sauce and Italian seasoning? I sounds delicious and I’m sure it works beautifully no matter. Thanks again for your great recipes!!

    1. I didn’t realize I’d not specified, Jan. I’ve now worded it to say “Add all remaining ingredients but the cream”, where it said to add chicken broth and wine. I forget what is “logical order” to me may not be to others. Sorry if I confused. I think you’ll like this dish, Jan. Would love to hear back if you try it!

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