Creamy Chicken And Roasted Red Pepper Pasta Food

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CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE



Creamy Chicken and Roasted Red Pepper Pasta Recipe image

This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.

Provided by Camille

Categories     Main Course

Yield 4-5

Number Of Ingredients 11

1 (16 ounce) package bowtie pasta
4 Tablespoons butter
1 onion (diced)
3 cloves garlic (minced or crushed)
1 cup half and half (slightly warmed)
1 cup chicken broth
1 teaspoon seasoned salt
1 cup shredded Mozzarella
3 boneless skinless chicken breasts (cooked and cubed)
1 (12 ounce) jar roasted red peppers (sliced)
1 Tablespoon chopped parsley - optional topping

Steps:

  • Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
  • Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
  • Add chopped parsley before serving.

Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg

PASTA WITH CHICKEN AND ROASTED PEPPER CREAM SAUCE (LIGHTER)



Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter) image

Roasting concentrates and enhances the flavor of bell peppers.

Provided by Buitoni

Categories     Trusted Brands: Recipes and Tips     BUITONI®

Time 15m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package BUITONI® Refrigerated Fettuccine, cooked according to package directions
1 (7.25 ounce) jar roasted red peppers, drained
1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
1 (6 ounce) package fully-cooked, ready-to-eat chicken breast strips
BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon Chopped fresh parsley

Steps:

  • Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
  • Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
  • Serve with cheese and chopped fresh parsley.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 43.2 g, Cholesterol 114.8 mg, Fat 10.4 g, Fiber 1.9 g, Protein 21.3 g, SaturatedFat 4.8 g, Sodium 607.3 mg, Sugar 4.5 g

GRILLED CHICKEN WITH CREAMY RED PEPPER PASTA



Grilled Chicken with Creamy Red Pepper Pasta image

Up your usual chicken and pasta game. Serve the chicken grilled- and serve the pasta creamy with an elegant and mellow sauce made from fresh red peppers.

Provided by My Food and Family

Categories     Home

Time 48m

Yield Makes 8 servings.

Number Of Ingredients 7

8 bone-in chicken thighs (2-1/2 lb.)
2 red peppers
1 lb. spaghetti, uncooked
1/2 cup sour cream
1 chicken bouillon cube
4 KRAFT Singles, chopped
2 Tbsp. chopped fresh parsley

Steps:

  • Heat grill to medium heat.
  • Grill chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook spaghetti as directed on package.
  • Remove and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.
  • Add spaghetti and Singles pieces; cook and stir on medium heat 3 min. or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CHICKEN WITH ROASTED RED PEPPERS



Chicken with Roasted Red Peppers image

Make and share this Chicken with Roasted Red Peppers recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 (7 ounce) jars roasted red peppers (throw in the juice too)
4 cloves minced garlic
1/4-1/2 cup white wine
1 teaspoon vinegar
parsley

Steps:

  • In olive oil flavored spray, brown chicken.
  • Add all other ingredients and simmer until hot.
  • Serve with pasta or rice.

CREAMY SPINACH-STUFFED CHICKEN WITH ROASTED RED PEPPER FETTUCCINE RECIPE BY TASTY



Creamy Spinach-Stuffed Chicken With Roasted Red Pepper Fettuccine Recipe by Tasty image

Looking for an affordable but impressive meal? Try this cheese and spinach-stuffed chicken wrapped in luxurious prosciutto and served over creamy roasted red pepper pasta.

Provided by Katie Aubin

Categories     Dinner

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

½ cup frozen spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
3 cloves garlic, minced, divided
kosher salt, to taste
freshly ground pepper, to taste
4 large boneless, skinless chicken thighs
8 slices prosciutto
1 red bell pepper
2 tablespoons olive oil, plus more for drizzling
8 oz dried fettuccine noodles
2 tablespoons lemon juice
1 ½ cups chicken broth
6 tablespoons unsalted butter
fresh italian parsley, for garnish, chopped

Steps:

  • In a medium bowl, mix together the spinach, mozzarella, and 1 clove minced garlic. Season with salt and pepper. Set aside.
  • Place a chicken thigh between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick. Season on both sides with salt and pepper and repeat with remaining thighs.
  • On a clean sheet of plastic wrap, lay 2 slices of prosciutto vertically, overlapping slightly. Lay a chicken thigh on top. Spread a quarter of the spinach filling evenly over the chicken. Starting from the bottom, tightly roll up. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients. Chill in the refrigerator for 30-60 minutes, until firm.
  • Meanwhile, turn the broiler to high.
  • Cut the bell pepper in half and remove the seeds and membranes. Place cut-side down on a prepared baking sheet.
  • Broil until the pepper starts to char and turn black, 2-3 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for 5 minutes to soften. Use a paper towel to gently rub off the charred bits and skin, then roughly chop. Set aside.
  • Turn the oven temperature to 400°F (200°C).
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken rolls and cook for 2-3 minutes per side, until the prosciutto is evenly browned, securing with toothpicks if needed. Transfer the chicken rolls to a baking sheet.
  • Bake the chicken rolls for 15-20 minutes, until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes.
  • Bring a large pot of salted water to a boil. Add the fettucine and cook according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain and set aside until ready to serve.
  • Heat the skillet used to cook the chicken over medium-low heat. Add the roasted red pepper and remaining 2 cloves minced garlic and cook until fragrant, 1-2 minutes.
  • Add the lemon juice and stir to scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring to boil.
  • Transfer the red pepper mixture to a high-speed blender and blend until smooth.
  • Pour the sauce back into the pan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until reduced by about half, about 5 minutes.
  • Whisk in the cold butter, 1 tablespoon at a time, until the sauce is emulsified. Season with salt and pepper to taste.
  • Add the cooked fettuccine to the sauce and toss to coat, adding some of the reserved pasta water as needed to loosen the sauce.
  • Thinly slice the chicken rolls.
  • Divide the fettuccine between serving plates, top with the chicken, and garnish with parsley and pepper.
  • Enjoy!

Nutrition Facts : Calories 858 calories, Carbohydrate 64 grams, Fat 51 grams, Fiber 3 grams, Protein 34 grams, Sugar 7 grams

CHICKEN WITH A RED PEPPER CREAM SAUCE



Chicken With a Red Pepper Cream Sauce image

Fresh herbs marinate the chicken all day, and then topped with a savory red pepper cream. Served over angel hair pasta lightly tossed with olive oil, basil, and grated parmesan. If you can't get fresh herbs, please feel free to use dry herbs for the marinade. Just use 1 teaspoon dried vs. 1 tablespoon of fresh. Also, by all means, substitute turkey breasts, pork tenderloin or cut a tenderloin in thick slices, or even use chicken thighs (boneless skinless). Secondly, this is great on fish, but obviously you only want the fish to marinade for just a couple of hours, depending on the thickness. You don't want to over power the fish flavor.

Provided by SarasotaCook

Categories     Chicken Breast

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 15

4 chicken breasts
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons garlic, minced
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
8 tablespoons roasted red peppers (pureed)
1 cup heavy cream
3/4 lb angel hair pasta
1 tablespoon olive oil
1/4 grated parmesan cheese
1/2 teaspoon ground black pepper
2 tablespoons fresh basil, and chopped

Steps:

  • Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
  • After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
  • Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
  • Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
  • Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.

Nutrition Facts : Calories 968, Fat 58.2, SaturatedFat 20.8, Cholesterol 174.3, Sodium 354.3, Carbohydrate 67.2, Fiber 3.4, Sugar 1.6, Protein 43

PASTA WITH CHICKEN, ROASTED RED PEPPERS & FETA



Pasta with Chicken, Roasted Red Peppers & Feta image

This tasty chicken and pasta dish surely deserves a spot on the weeknight dinner rotation. It's fast, flavorful and ready to eat in a half hour.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 7

2 cloves garlic, minced
1/4 cup olive oil, divided
1 jar (12 oz.) roasted red peppers, drained, finely chopped
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
8 oz. farfalle (bow-tie pasta), uncooked
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Cook and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.
  • Cook pasta as directed on package; drain.
  • Toss vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.

Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

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