Recipe

Roasted Red Pepper Pasta Milano Recipe

	Joannanha / All my dishes 2 years ago This is a another spin on a creamy pasta sauce that has a serious dimension of flavor and yummy ingredients. Hearty stick to the ribs goodness - make it vegetarian by leaving out the chicken! Prep:45m Cook:30m Servings:4	Joannanha
	colorful creamy hearty redpepper milano asparagus chicken mushrooms pasta

Does this look good? Yeah! / Nope

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Ingredients

3 Large Red Peppers or 1 jar roasted red peppers, julienned

1/2 c. Chicken Stock

1 tbsp. minced garlic

2 tbsp. olive oil

8 oz. sliced Portabella Mushroom Caps

1 bunch asparagus, trimmed and cut into bite size pieces

2 Boneless, Skinless Chicken Breasts, cut into cubes or slices

1 pint light cream

4-5 leaves fresh basil, chopped or 1 1/2 tsp. dried

1 tsp, paprika

Grated Parmesan Cheese (optional)

1 lb. Pasta of your choice cooked Al Dente and drained - Rotini, Fusilli, Penne or Farfalle hold the sauce best.

Directions

If using fresh red peppers (if not skip to step 5) - cut slices in the red peppers at the top near the stem.

Grill or Char on the stovetop the red peppers until well charred and soft.

Put the peppers in a brown paper lunch bag for 10 minutes to steam.

Using a kitchen towel, wipe and peel off the skins from the peppers and cut into strips.

In a heavy saucepan, simmer the chicken broth and red pepper strips for 20 minutes.

Meanwhile, in a large skillet, saute the garlic in olive oil until fragrant.

Add the chicken, asparagus and sliced mushrooms and saute until well cooked.

Add the cream, basil and paprika to the broth and red pepper mixture and stir until well blended and thickened.

Add the pasta, chicken and mushrooms and stir until the sauce coats everything.

Garnish with grated Parmesan cheese and serve with garlicky breadsticks and salad for a filling and scrumptious meal.

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Comments

bluexoxo 2 years ago said:
MMMM cream. THIS is the reason why I'm overweight. CREAM, CHEESE, PASTA. And I don't care....lol
I can't wait to try this one!

choclytcandy 10 months, 3 weeks ago said:
Mmmmm good.

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