Chicken pasta with roasted red pepper sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3-Whole Red Peppers3-Chicken thighs, deboned and skin removed8oz-Angel Hair pasta3oz-1% Milk4Tbsp-Grated Parmesean cheese1Tbsp-Cayenne pepper 2Tbsp-Olive oil
Prep:
-Turn oven to a high broil.
-Prepare a large pot of water that has been salted to cook pasta.
-Line baking sheet with foil (easy clean up) for roasting peppers.
-Season chicken with salt and pepper.
-Heat large skillet over med-high heat.
-Add 2 Tbsp of olive oil to skillet.
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1. Place whole red peppers onto baking sheet and place in oven on middle rack. Keep checking on these turning as the skin blisters and turns black.
2. Place chicken thighs in pan, skin side down. Cook until no longer pink in the middle.
3. Boil pasta.
4. Remove pepper from the oven and immerse in cold water to help loosen the skins.
5. Remove skins from red peppers. Deseed peppers and chop in to quarters.
6. Place red peppers in blender and process until there are no longer lumps.
7. Add milk, salt, pepper, and cayenne pepper to pepper blend.
8. Remove chicken from pan and let sit approximately 10 mins.
9. Once chicken has cooled slightly remove bone if not done yet and chop in to bite sized pieces.
10. Drain pasta and place back in pan.
11. Add pepper sauce to pasta and warm over low heat.
12. Add chicken and parmesean cheese to pasta and mix.
13. Enjoy!
Serving Size: Makes approximately 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MEGPEG321.
-Turn oven to a high broil.
-Prepare a large pot of water that has been salted to cook pasta.
-Line baking sheet with foil (easy clean up) for roasting peppers.
-Season chicken with salt and pepper.
-Heat large skillet over med-high heat.
-Add 2 Tbsp of olive oil to skillet.
----------------------------------------------------------------
1. Place whole red peppers onto baking sheet and place in oven on middle rack. Keep checking on these turning as the skin blisters and turns black.
2. Place chicken thighs in pan, skin side down. Cook until no longer pink in the middle.
3. Boil pasta.
4. Remove pepper from the oven and immerse in cold water to help loosen the skins.
5. Remove skins from red peppers. Deseed peppers and chop in to quarters.
6. Place red peppers in blender and process until there are no longer lumps.
7. Add milk, salt, pepper, and cayenne pepper to pepper blend.
8. Remove chicken from pan and let sit approximately 10 mins.
9. Once chicken has cooled slightly remove bone if not done yet and chop in to bite sized pieces.
10. Drain pasta and place back in pan.
11. Add pepper sauce to pasta and warm over low heat.
12. Add chicken and parmesean cheese to pasta and mix.
13. Enjoy!
Serving Size: Makes approximately 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MEGPEG321.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 5.1 g
- Cholesterol: 11.9 mg
- Sodium: 26.8 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.5 g
- Protein: 8.2 g
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