Creamy Roasted Red Pepper Chicken Pasta

Creamy Red Pepper Pasta Recipe 🌶🍝

Inspired by Chef Miller

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Description:

This delightful dish is inspired by Chef Miller’s renowned Red Pepper Dip recipe. The infusion of celery seeds adds a subtle hint of saltiness without the need for extra sodium, making it a healthier option. The richness of cream, Parmesan cheese, and red peppers meld together harmoniously, creating a creamy and flavorful pasta dish that’s sure to please your taste buds.

Ingredients:

• 1 chicken breast
• 4 green onions
• 4 fresh mushrooms
• 1 garlic clove
• 3/4 cup Parmesan cheese
• 1/2 cup olive oil
• 3-4 red peppers
• 1 tablespoon butter
• 1 teaspoon dried basil
• 1/4 teaspoon celery seed
• 1 tablespoon chopped parsley
• 8 ounces linguine or fettuccine pasta

Instructions:

1. Preheat oven to 400°F (200°C).

2. Roast the Red Peppers:

   • Brush the red peppers with a small amount of olive oil, ensuring they are evenly coated.
   • Place the peppers on a baking sheet and roast them in the preheated oven until they are tender and slightly charred, typically for about 20-25 minutes.

3. Prepare the Sauce:

   • In a skillet, heat olive oil over medium heat.
   • Add chopped green onions and sliced mushrooms to the skillet, and sauté until they are tender and golden brown.
   • Stir in minced garlic and cook until fragrant, for about 1 minute.
   • Lower the heat and pour in the cream and grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy.
   • Cut the chicken breast into bite-sized pieces and add them to the skillet, allowing them to cook until they are cooked through and tender.
   • Sprinkle dried basil and celery seeds into the sauce, and add chopped parsley for extra flavor.

4. Prepare the Pasta:

   • While the sauce is simmering, cook the pasta according to the package instructions until it is al dente.
   • Once the pasta is cooked, drain it and set it aside.

5. Combine and Serve:

   • Once the red peppers are done roasting, remove them from the oven and allow them to cool slightly.
   • Remove the stems and seeds from the roasted peppers, then slice them into thin strips.
   • Add the roasted red pepper strips to the creamy sauce, stirring gently to combine.
   • Place the cooked pasta into warm, shallow serving bowls.
   • Ladle the creamy red pepper sauce over the pasta, ensuring each serving is generously coated.
   • Garnish with additional grated Parmesan cheese and freshly chopped parsley, if desired.
   • Serve immediately and enjoy the creamy goodness of this delicious pasta dish!

Nutritional Information (per serving):

• Calories: 781
• Fat: 48.6g
  • Saturated Fat: 21.2g
• Cholesterol: 141.9mg
• Sodium: 297.3mg
• Carbohydrates: 57.2g
  • Fiber: 4.9g
  • Sugar: 7g
• Protein: 30.5g

Recipe Notes:

• You can adjust the amount of Parmesan cheese according to your taste preference.
• Feel free to add more vegetables, such as spinach or bell peppers, to enhance the nutritional value and flavor of the dish.
• This creamy red pepper pasta pairs well with a side salad or garlic bread for a complete and satisfying meal.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave before serving.