Smothered Chicken Bake


  • 3 slices bacon (cut crosswise into ½ inch pieces)
  • 1 medium red bell pepper (diced)
  • 4 boneless skinless chicken breasts
  • ¼ teaspoon ground pepper
  • ¼ cup Sun-Dried Tomato Pesto
  • 1 jar (15 oz) Alfredo pasta sauce ((15 oz)
  • Serve over rice or pasta


  1. Preheat oven to 350F.
  2. Cook bacon in a large skillet until crispy; remove bacon and set aside on a plate covered with paper toweling to drain.
  3. In the same skillet cook red pepper pieces in the bacon dripping to crisp-tender; using a slotted spoon place remove the pepper, and place in a medium-size bowl. Add the Alfredo pasta sauce, Sun-Dried Tomato Pesto, and mix until combined.
  4. In the same skillet, season the chicken with pepper and cook until nicely browned on both sides. Place chicken in the bottom of an 11 x 7 casserole dish and pour the sauce over the top. Cover with aluminum foil and bake for 35 minutes or until the internal temperature of the chicken is 165F.
  5. Serve chicken and sauce over rice or pasta.