Whether you need to serve a crowd for supper club or dinner for your family, Creamy Roasted Red Pepper Chicken Pasta is a quick, tasty and economical option. Roasted red peppers gives this recipe a deep flavor without spending a lot of money or time on it.
Course any meal, dinner
Keyword chicken, pasta
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Author Paula Jones
8ouncesuncooked pastaI used rigatoni
1poundchicken breast or tenders
2large red peppers
1 & ½teaspoon salt
1/2teaspoonfreshly ground black pepper
finely minced parsley for garnish
Preheat oven to 450 degrees F.
Place peppers on baking sheet.
Bake 30 to 40 minutes rotating every 10 minutes until peppers are charred.
Remove from oven and place in a ziptop bag and seal for 10 minutes.
Remove from bag a peel off skin, remove stem and seeds then chop peppers.
In a large skillet or saute pan, heat 2 tablespoon butter on medium high.
Using 1/2 teaspoon salt, salt and pepper all sides of chicken.
Saute' 4 minutes on each side or until cooked through. This time will vary depending on the thickness of the chicken.
Remove chicken from skillet and place on a platter.
Add onion and garlic to pan and saute for 2 to 3 minutes or until it begins to soften.
Add roasted red peppers and cook 2 to 3 minutes or until hot.
Add 1 teaspoon salt to water and cook pasta in salted water according to package directions to al dente stage. Drain and set aside.
Remove skillet with pepper mixture from heat.
Carefully transfer the contents to a food processor or blender.
Place lid on and puree the mixture until completely blended. There still may be small bits of pepper, this is fine, but you want it as fine a possible.
Preheat oven to 350 degrees.
Return the skillet to heat, add pureed mixture to skillet and heat.
Add broth and stir.
Pour heavy cream and greek yogurt to sauce.
Taste and adjust salt and pepper if necessary.
Add pasta to sauce and carefully stir. Add chicken to pasta then top with cheese.
Bake until cheese is golden brown and pasta is heated through.