Recipe

Roasted Red Pepper Pasta Recipe

	Joannanha / All my dishes 12 months 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

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Ingredients

3 Large Red Peppers

1/2 c. Chicken Stock

1/2 tbsp. minced garlic

2 tbsp. olive oil

8 oz. sliced Portabella Mushroom Caps

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

1 pint heavy cream

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

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 and sliced mushrooms and saute until well cooked.

Add the heavy cream to the broth and red pepper mixture and stir until well blended and thick.

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

Garnish with grated Parmesan cheese and serve with garlicky breadsticks and an Antipasto Salad for a filling and scrumptious meal.

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Comments

bluexoxo 11 months, 2 weeks 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!

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