Chicken and Roasted Red Pepper Pasta

Not all red sauces are tomato-based, and they shouldn’t be.  Puréed roasted red peppers make a delightful sauce with a smoky flavor that pairs perfectly with chicken and pasta.  If you really must, you could use the peppers in a jar, but I recommend roasting your own peppers, which you can even do in advance and have them ready on the night you want to make this pasta.  So, if you’re looking for a great sauce that is a break from the tomato, then give this one a try.  You’ll be glad you did.

Chicken and Roasted Red Pepper Pasta Recipe  Makes 3 servings.

2 roasted red peppers
3 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 tablespoon dried basil
2 teaspoons dried oregano
1/4 teaspoon ground red pepper
cracked black pepper
pinch salt
2 cups sliced baby bella mushrooms
1/2 pound chicken, chunked
1/3 cup heavy whipping cream
parmigiano-reggiano

  1. Put extra virgin olive oil in large skillet on stove on medium low heat. Add roasted red peppers, garlic, basil, oregano, red pepper, black pepper, and salt.
  2. After red peppers are warm, remove from heat.  Purée in food processor.
  3. Meanwhile, cook chicken in the same skillet to absorb flavors left behind by the red peppers.  When chicken is almost done, add mushrooms.  Allow mushrooms to cook down until tender.
  4. Once chicken and mushrooms are cooked, pour the red pepper purée back into the skillet.  Add the heavy whipping cream.  Stir together and allow the sauce to heat through.
  5. Serve over pasta.  Sprinkle freshly grated parmigiano-reggiano on top.

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