Romesco Chicken

Romesco is a nutty, red pepper-based tomato sauce that is often served with fish in Spanish cuisine. Romesco is a sauce that originated from Valls, province of Tarragona, in Catalonia. The fishermen in this area made this sauce to be eaten with fish.

Since it makes great leftovers, I recommend making extra.

Dip toasty whole grain bread into it, or drizzle it over grilled vegetables or pasta.

ROMESCO CHICKEN

You will need:

• 2¼tablespoons tomato paste

• 2 large roasted red bell peppers

• 2 garlic cloves, peeled

• 1/4¼cup almonds

• 1/2 cup fresh parsley

• 2 tablespoons apple cider vinegar

• 1/4¼cup olive oil

• 2 teaspoons paprika

• 1/4¼teaspoon cayenne

• 1/2½teaspoon cumin

• 1 1/2½pounds boneless, skinless chicken breast, cooked, and diced or shredded into bite-sized pieces

Add all ingredients except chicken to a food processor and pulse until well combined. (Makes about 1 ⅓ cups sauce.)

Heat a 12-inch skillet over medium low heat. Add the romesco sauce and chicken and stir until chicken is coated, and dish is warmed through. For a complete meal, serve with a whole grain or cauliflower and a green vegetable.