Roasted Red Pepper & Goat Cheese Chicken Alfredo

*Peppers, sweet, red, fresh, 4 medium (approx 2-3/4" long, 2-1/2" (remove)
Olive Oil, 2 tbsp (remove)
*Onion powder, 1 tsp (remove)
Garlic, 4 clove (remove)
*Lactaid 2% Milk, 2 cup (remove)
Butter, salted, 2 tbsp (remove)
Goat Cheese, Soft, 7.6 oz (remove)
Parmesan Cheese, grated, 1.3 cup (remove)
Basil, 6 leaves (remove)
Salt, 1 dash (remove)
Pepper, black, 1 dash (remove)
Pepper, red or cayenne, .25 tsp (remove)
*Penne, gluten-free Schar, 2 cup (remove)
Chicken Breast, no skin, 5 unit (yield from 1 lb ready-to-cook (remove)

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until
peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half &
half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low
heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place
into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce
into food processor and puree, or use an immersion blender. Place back into hot pan and toss
with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt
and parsley, if desired.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user NDYE8253.