CHICKEN RED SAUCE PASTA RECIPES

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RED WINE SAUCE FOR PASTA OR CHICKEN RECIPE - FOOD.COM



Red Wine Sauce for Pasta or Chicken Recipe - Food.com image

Make and share this Red Wine Sauce for Pasta or Chicken recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, minced
3 tablespoons chopped red peppers
2 tablespoons flour
2 cups beef broth
1 cup red wine
1 tablespoon sugar (to taste)
1 bay leaf
1 teaspoon dried thyme leaves
2 teaspoons parsley
3/4 teaspoon rosemary
salt and pepper (to taste)

Steps:

  • Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
  • Saute for 3 minutes and add flour until incorporated.
  • Add next 7 ingredients and bring to a boil.
  • Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
  • If mixture becomes too thick add additional broth.
  • Serve hot.

Nutrition Facts : Calories 175.3, FatContent 9, SaturatedFatContent 5.6, CholesterolContent 22.9, SodiumContent 526.8, CarbohydrateContent 10.9, FiberContent 0.7, SugarContent 4.7, ProteinContent 2.4

ONE-POT CREAMY CHICKEN AND ROASTED RED PEPPER PENNE RECIPE ...



One-Pot Creamy Chicken and Roasted Red Pepper Penne Recipe ... image

An easy homemade red pepper cream sauce, fresh spinach, chicken and penne pasta come together in this one-pot dinner.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 11

1 jar (12 oz) roasted red bell peppers, thoroughly drained
1 cup heavy whipping cream
3/4 cup shredded Parmesan cheese
2 tablespoons butter
2 teaspoons finely chopped garlic
2 3/4 cups water
2 1/3 cups uncooked penne pasta (8 oz)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded deli rotisserie chicken
1 bag (5 oz) baby spinach

Steps:

  • 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.
  • In 4- to 5-quart Dutch oven, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
  • Add water, pasta, salt and pepper; heat to boiling. Simmer uncovered 11 to 12 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Stir in chicken and roasted peppers mixture. Continue heating 4 to 6 minutes, stirring frequently, until heated through and sauce starts to thicken. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; serve with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 490 , CarbohydrateContent 36 g, CholesterolContent 105 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 1 g

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