Chicken with Asparagus and Roasted Red Pepper Sauce
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
You'll love this easy chicken dinner!
  • 2 large chicken breasts
  • 2-3 bay leaves
  • Salt & pepper
  • 2 cloves garlic, minced
  • 1 bunch asparagus, trimmed
  • 1 cup uncooked Arborio rice + ½ tsp salt
  • 1 tsp dried basil
  • 2 cloves garlic, minced
  • 4 T butter
  • 11.7 oz Robert Rothschild Farm Roasted Red Pepper and Onion Sauce (see note)
  1. Pre-heat oven to 350° F. Butterfly chicken breasts and place in bottom of a large pot, making sure not to overlap. Sprinkle salt and pepper over top, then place bay leaves and garlic. Cover chicken with 1” of cold water, then bring pot to a boil. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, until chicken is cooked through
  2. While chicken is cooking, cook 1 cup Arborio rice. Place 1 cup rice in a small saucepan with two cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes
  3. Once rice is done, remove from heat. When chicken is done, discard bay leaves and remove chicken to a plate to rest
  4. Butter the bottom and sides of a 9x13 baking dish
  5. Scoop rice into baking dish and spread evenly. Place butter pats over rice, then sprinkle with basil and minced garlic
  6. Trim bottom of asparagus then place over rice in a single layer
  7. Slice chicken into strips and place over asparagus, then cover with red pepper sauce
  8. Bake uncovered for 15-20 minutes, until asparagus is tender.
  9. Remove from oven and enjoy while warm!
Note: If you can’t find Robert Rothschild Red Pepper Sauce in the grocery store, it’s available on amazon here!
Recipe by hOhm Cooking at