CHICKEN ROASTED RED PEPPER RECIPES

Name: One-Pot Creamy Chicken and Roasted Red Pepper Penne
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 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

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

Ingredients

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

ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES

Roasted Red Pepper Cream Sauce Recipe | Allrecipes image

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 Sauces Pasta Sauces Creamy

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

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, CarbohydrateContent 5.9 g, CholesterolContent 41.5 mg, FatContent 18.9 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 9.3 g, SodiumContent 257.7 mg, SugarContent 1.8 g

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