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Red Pepper and Garlic Cream Sauce

Fish and Chicken go great with Cream based sauces.  This Red pepper and Garlic sauce is a new way to add a nice creamy texture and ton of fresh flavor to just about any chicken and noodle or fish dish.


  • 1 Cup Chicken Broth
  • 1 Cup Heavy Cream
  • 1/2 Cup White Wine
  • 1 Cup of Diced Red Peppers
  • Olive Oil
  • 1 Tbsp Sriracha Hot Sauce
  • 4 Cloves minced Garlic
  • 3 Tbsp minced Onion
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 1/2 tsp Basil
  • Salt and Pepper to taste


First start by heating Olive Oil in pan then sauteing Garlic and Onion for a few mins until they start to turn translucent.
Next add in the Peppers, Tomato Paste and Seasonings, Cook for a few more minutes, add Wine and Chicken Broth and bring to boil until sauce is reduced almost by half.
While whisking, add Heavy Cream and allow to reduce to half.  Pour this into a blender and allow to puree until smooth and no lumps remain.
Serve over Chicken and Rice or with Fish and even Pork.

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