Saucy Red Pepper Chicken with Rice

Spicy, creamy, and loaded with both chicken and veggies, makes a great "uni-meal" (a one dish meal) or serve with a crisp green salad for more nutrition.
For Low Carb or Trim Healthy Mamas use Dreamfield's Pasta instead of rice.

For 4 servings:
1 red pepper, sliced
1 yellow pepper, sliced
2-3 boneless, skinless chicken breasts, grilled
3 tablespoons parsley
1 onion, diced
1 tablespoon flour, all purpose, spelt, rice flour, or a pinch of xanthan gum
2 tablespoons butter
3-4 cloves garlic, minced
1/2-1 teaspoon ancho chile powder
1/2 cup milk
1/2 cup cream
salt and pepper to taste
white or brown rice, cooked according to package directions
Caution: blurry photos ahead because this meal goes together so quickly it was hard to photograph and cook!

In a medium heavy bottomed skillet, saute the onion and peppers in the butter until they begin to "sweat" (throw off some juice), add the garlic, saute for a few seconds more.

 Reduce heat to medium. Add the flour, salt and pepper, stirring constantly for a minute until the flour cooks and starts to thicken.

 Add the milk and cream.

 Stir and cook on medium until thick and all is well coated.

 Reduce heat to low. Cut the grilled chicken into slices.

 Either in a large serving bowl or individual bowls, place a bed of rice with the chicken.

 Spoon sauce on top.

 Sprinkle with parsley.

Serve, enjoy!