Go Back
+ servings
CREAMY ROASTED RED PEPPER CHICKEN PASTA
Print

Creamy Roasted Red Pepper Chicken Pasta

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
Cuisine American/Southern
Keyword chicken, pasta
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 303kcal
Author Paula Jones

Ingredients

  • 8 ounces uncooked pasta I used rigatoni
  • 2 tablespoon butter
  • 1 pound chicken breast or tenders
  • 1/2 cup sweet onion diced
  • 3 cloves garlic minced
  • 2 large red peppers
  • 1 cup chicken broth
  • 1 & ½ teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cups heavy cream
  • 1/4 cup greek yogurt
  • 3/4 cups Italian cheese
  • finely minced parsley for garnish

Instructions

  • 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.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 303kcal | Carbohydrates: 26g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 667mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1607IU | Vitamin C: 56mg | Calcium: 55mg | Iron: 1mg