PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta and drain.
- Use a food processor or blender to chop red peppers to 1/4 inch in size.
- In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
- Do not allow sauce to boil; you're just trying to heat it through.
- Add pasta to sauce mixture and mix well.
- (Optional) Serve with parmesan cheese.
Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Categories Milk/Cream Chicken Pasta Sauté Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
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- In blender, place roasted peppers, whipping cream and 1/2 cup of the Parmesan cheese. Cover and blend on medium speed until smooth. Set aside.
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