Red Pepper Cream Sauce

We eat a lot of chicken at our house -- enough that it's really easy to get bored with preparing and eating the same rotation of 3 different flavors of baked chicken breasts all. the. time. And enough that I get really, really excited when chicken breasts are buy-1-get-1-free at Giant, like they were this past week. I bought one and got one free.....three different times this week. I should have just saved myself the trouble and gotten them all at once.

Anyway, yesterday was shaping up to be another baked chicken night, and with that in mind, I wanted to put a twist on it that I haven't tried before. After a little bit of thinking and exploring the food aisles at Target, I decided on doing a white cream sauce. (Because I couldn't buy one. Levi doesn't like jarred white cream sauce.) And I wanted red bell peppers involved somehow. So I picked up a pepper and headed home, where I found this recipe online.

Oh. My. Goodness.

I discovered a whole new level of yummy by making this sauce to pour over our chicken (which I covered in salt, pepper, and garlic powder, and browned in butter and olive on the stovetop before placing it in a dish with chicken bouillon to bake). It was fantastic, and yielded lots of blessed leftovers. I made these few small adjustments:

--I only had one pepper instead of two, but it worked fine.
--I blanched the pepper for no more than 10 mins. instead of broiling it, and didn't stress about not 100% of the skin coming off. There's no difference in a blender. And it saved the ridiculous 45 mins. of cooling time the recipe recommends.)

--I substituted a cup of 2% milk for one of the cups of half-and-half. And I wouldn't want it to be any richer.

--I didn't have Romano cheese, so I used Parmesan instead.

And don't forget the salt and pepper. Those were, as always, very important. 

I may or may not have actually considered spending the rest of my life making this to jar and sell and get rich. 

(Not really, but I'll definitely be making it again!)