Roasted Red Pepper Basil Pasta
By wendyv
Ingredients
- 1 cup dry rotini/penne pasta per person
- 1-2 cups fresh green beans or broccoli
- 2-3 boneless chicken breasts
- 1 tbsp olive oil
- 8 oz jar roasted red peppers
- 1 clove garlic, minced
- 1 cup chicken broth
- 3/4 cup skim evaporated milk
- 1/4 cup packed basil leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
Details
Servings 4
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
Bring a large pot of water to boil. Add pasta and cook according to directions. Add beans or broccoli during the last 2 minutes of cooking time.
In a large frying pan, heat olive oil and add chopped chicken, saute for 5 minutes (till pink is gone)
Remove from pan and set aside in a bowl.
Drain red peppers and add to frying pan, add garlic, cook on medium for 5 minutes.
Stir in chicken broth, 1/2 cup evaporated milk, basil, salt and pepper. Bring to a boil, reduce to medium and simmer for 5 minutes. Transfer to blender or food processor and process til smooth.
Pour into frying pan and bring to slow boil.
In a small bowl combine cornstarch and remaining evaporated milk. Add to red pepper sauce and stir til thickened.
Add chicken and cook 1-2 minutes.
Drain pasta, put in a large serving bowl. Pour red pepper sauce over pasta and serve.
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