Roasted Red Pepper Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Butter2 tbsp Kamut flour4 Red Peppers, roasted, peeled and food processed2 cups Nonfat Milk 24 oz chicken, cubed and cooked1/4 tsp Cayenne Pepper1/2 tsp Lemon Juice 1/2 tsp Balsamic Vinegar1 cup of asparagus, cut in 1/2" pieces
With the butter and kamut flour (whole wheat is an acceptable substitute), make a roux (https://bit.ly/makeroux) but instead of 1:1, do 1 part butter to two parts flour. This take a little patience, so don't rush it.
To the roux, vigorously stir in the red pepper paste, lemon juice, balsamic vinegar, and cayenne. When completely combined, add the chicken and turn down the roux to low until use.
Number of Servings: 6
Recipe submitted by SparkPeople user -NAMASTE-.
To the roux, vigorously stir in the red pepper paste, lemon juice, balsamic vinegar, and cayenne. When completely combined, add the chicken and turn down the roux to low until use.
Number of Servings: 6
Recipe submitted by SparkPeople user -NAMASTE-.
Nutritional Info Amount Per Serving
- Calories: 42.2
- Total Fat: 2.0 g
- Cholesterol: 5.8 mg
- Sodium: 32.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.7 g
- Protein: 1.7 g
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