GF Pasta with Chicken and Roasted Red Pepper Sauce
Ingredients
The pasta
The chicken
-
1
lb
skinless boneless chicken breast
-
1
tbsp
grape seed oil
-
salt & pepper
to season
The sauce
-
1
tbsp
grape seed oil
-
1
large
sweet onion, diced
-
2
cloves
garlic, minced
-
2
12 oz jars
roasted red peppers
-
¾
cup
vegetable broth
-
3
oz
cream cheese
-
1
tsp
dry oregano
-
1
tsp
dry parsley
-
½
tsp
red pepper flakes
-
salt & pepper
-
⅓
cup
fresh basil, chiffoned
Instructions
- Season the chicken with salt and pepper on both sides.
- Heat a skillet over medium-high heat, add grape seed oil, and cook the chicken for 5-7 minutes until no longer pink. Remove and slice.
- In another skillet, heat grape seed oil and sauté the onions until translucent, then add garlic and sauté until fragrant.
- Add roasted red peppers and sauté for a few minutes, then add vegetable broth and bring to a simmer.
- Blend the mixture with cream cheese until smooth, then return to the pan and stir in the herbs and seasonings.
- Boil water in a large pot, add gluten free pasta, and cook until al dente according to package instructions.
- Drain the pasta, combine with the roasted red pepper sauce, and toss to coat.
- Top with sliced chicken and fresh basil before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
369
Total fat
16g
Total carbohydrates
37g
Total protein
19g
Sodium
835mg
Cholesterol
59mg
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