Recipe: Roasted Pepper Pasta with Chicken

My new kitchen must-have for dinner is rotisserie chicken. I stop at the market on my way home and grab a chicken breast for dinner…well, almost every night. I love how it makes roasted pepper pastadinner prep so much faster. So last night when I volunteered to make dinner for date night I knew I had to incorporate my rotisserie chicken into the meal. So here is the recipe I came up with based on ingredients I had in my pantry.

Ingredients:
3 cups of rotisserie chicken, shredded
2 large bell peppers, seeds and membranes removed, cut in half (I chose to use yellow peppers but red would work too)
1/2 sweet onion, diced
2 teaspoons of garlic
2 1/2 cups of fresh spinach
16 ounces spaghetti noodles (I used gluten free)
3 tablespoons of butter
1 cup chicken broth
1/2 cup heavy cream
1/2 cup shaved parmesan cheese
4 ounces goat cheese
1 tablespoon dry parsley
1 teaspoon red pepper flakes
Dash of salt and pepper
Drizzle of olive oil

Directions:
1) Put foil on a cooking sheet and the sliced bell peppers. Turn the broiler on high and put in the oven for 8-10 minutes. The time variance is because of your oven. You want the peppers to be tender but not black. (It took me 8 minutes in my oven)

2) While your peppers are cooking, melt the butter in a large skillet over medium heat. Add the onions and garlic and sauté for 7-8 minutes. As soon as the onions start to become translucent pull them off the heat and put them in a blender or food processor.

3) Slice the peppers into small chunks and then add them add them into the blender with the onions and garlic. Blend until the mixture is smooth. Let the mixture sit while you get the noodles going.

4) Cook your spaghetti noodles like the package says. Drain the water, drizzle a little virgin olive oil over them and then set aside.

5) Pour the pepper mixture back into your skillet over medium heat. Add the chicken, pasta cookingchicken broth, salt, pepper, parsley and red pepper flakes. Stir in the cream and spinach. Let the ingredients cook until the spinach starts to soften. (This took me about 15 minutes)

6) Add the goat cheese, half of the parmesan cheese and the noodles. Stir the ingredients for two minutes.

7) Plate the pasta and garnish the plates with remaining parmesan cheese.

Pairs great with a Pinot Grigio or Pinot Noir.

This is a large recipe. It will make enough for four to five people to eat or in our case we had enough for Mike and I to have leftovers for lunch the next day. The recipe tasted just as good the second day!

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