How to make it

  • 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.

People Who Like This Dish 3
Reviews & Comments 2

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  • choclytcandy 10 years ago
    mmmmm good.
    Was this review helpful? Yes Flag
  • bluexoxo 11 years ago
    MMMM cream. THIS is the reason why I'm overweight. CREAM, CHEESE, PASTA. And I don't
    I can't wait to try this one!

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