I got this recipe in my inbox from my Cook’s Country newsletter. I liked the idea of it and have had it on my To Try list for quite a while. This was delayed somewhat by my not being able to find cherry peppers (which I hadn’t even heard of). Ultimately found some at Kroger and gave this a whirl. I made a few substitutions–changing out the chicken breasts for chicken thighs, using roasted red peppers instead of raw red peppers, using gluten free pasta, and swapping fat free half and half for the cream. The end result made a TON–I’d say 6 servings.
Hubs and I were both kind of meh on it. Me because I discovered I do NOT like kalamata olives AT ALL. Hubs…well sometimes I’m not sure what he doesn’t like about stuff. Either way, it won’t be going on our rotation. I did at least discover I like cherry peppers!