Roasted Red Pepper Pasta Recipe with Chicken
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The Forked Spoon · by Jessica Randhawa★ 4.8 (20)

Roasted Red Pepper Pasta Recipe with Chicken

NUTRITION · PER SERVING50M COOK
CAL 48%·PRO 100%
CARBS 127G53% OF CAL
17G FIBER55G OTHER55G TOTAL SUGAR
FAT 22G21% OF CAL
7G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta coated in a silky sauce made from roasted red peppers, tomatoes, and fresh basil, tossed with tender chicken breast. A flavorful weeknight dinner.

mainamericanpastachicken
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoon olive oil
  • 4 chicken breasts (mine were large, so I used 3)
  • 2 tablespoon butter
  • 5 shallots (minced)
  • 8 cloves garlic (minced)
  • 12 oz fire roasted red peppers (one 12 ounce jar, in water, drained and roughly chopped)
  • 28 oz whole peeled tomatoes (one 28 ounce can, liquid reserved and roughly chopped)
  • salt + pepper (to taste)
  • 10 oz fresh cherry tomatoes (halved)
  • 1/2 cup loosely packed fresh basil leaves (chopped)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry parsley
  • 1 lemon (juiced)
  • Fresh parsley (chopped (for garnish))
  • Pasta of choice (I served mine with linguine)
PREP
15M
SODIUM
1723MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.