Grilled Chicken with Roasted Red Pepper Cream Pasta

24 04 2014

I have more cream cheese leftover from the twice-baked potatoes I made last weekend than I know what to do with at the moment! So I turned to Pinterest for inspiration and found my way to this cream cheese based sauce with roasted red peppers, which inspired tonight’s dinner. By using my Vitamix, this delicious and healthy sauce with a kick came together super fast!

Grilled Chicken with Roasted Red Pepper Cream Pasta

Grilled Chicken with Roasted Red Pepper Cream Pasta

The following serves 4 (adapted from My Recipes):

  • 4 medium boneless, skinless chicken breasts
  • Olive oil
  • Salt
  • 2 large red bell peppers
  • 13 oz whole wheat pasta
  • 1 package (8 oz) reduced-fat cream cheese, softened
  • 1/2 cup low-sodium, fat-free chicken broth
  • 3 garlic cloves
  • 1/2 heaping tsp red pepper flakes (this will give the sauce a kick, if you don’t like it as spicy, don’t use as much)
  • Parsley, chopped
  • Parmesan cheese, grated

Drizzle chicken with a little olive oil and a little salt. Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove and tent with foil to rest.

While the chicken is grilling, add whole red peppers to the grill and char on all sides. Remove to a bowl and cover with plastic wrap to trap the steam. Once cool enough to handle, peel the charred skin away from the pepper, cut in half and remove the seeds, then you’ll be left with roasted red peppers.

Add roasted red peppers, cream cheese, chicken broth, garlic, red pepper flakes and a pinch of salt to a high-powered blender. Pulse until smooth. Transfer mixture to a large skillet and cook over medium-high heat until bubbling, stirring often. Taste and adjust seasoning as needed. Reserve a little of the sauce to top the chicken before you add the pasta.

Meanwhile, bring a large pot of salted water to a boil and cook pasta to al dente, according to package directions. Drain, and add pasta directly to the skillet with the warmed sauce. Continue to cook another minute or so. Add parsley and toss until well combined. The sauce might seem a little thin at first, but it will thicken as it sits.

Slice the chicken and serve over pasta topped with parmesan, and a little more sauce.

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: