Chicken pasta with roasted red pepper sauce

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Chicken pasta with roasted red pepper sauce calories by ingredient
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Introduction

Quick, easy recipe that is also delicious! Quick, easy recipe that is also delicious!
Number of Servings: 10

Ingredients

    3-Whole Red Peppers
    3-Chicken thighs, deboned and skin removed
    8oz-Angel Hair pasta
    3oz-1% Milk
    4Tbsp-Grated Parmesean cheese
    1Tbsp-Cayenne pepper
    2Tbsp-Olive oil

Tips

Salt and pepper (black and cayenne) should be added to taste.
Chicken breasts can be substituted for the thighs, I just use what we have in the freezer.


Directions

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.

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