Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!


Monday, June 27, 2011

Grilled Chicken with Red Pepper Sauce and Pasta

I love cooking with roasted red peppers! This brand of Piquillo peppers is packed in water and a bit of salt and no oil!  Low in calories and high in flavor, the pureed peppers are a nice change from regular tomato sauce and contain over 140% of your daily allowance of vitamin C.


2 lbs Boneless Skinless Chicken Breasts, sliced horizontally into thin fillets
2 TB  Olive Oil
2 TB  Minced Garlic
Salt and Pepper
1  Large Jar (33 oz) Roasted Whole Red Peppers, marinade reserved
1 1/2 tsp  Dried Italian Seasoning
4  oz  Cream Cheese (regular or low-fat)
16 oz  Whole Wheat Pasta, cooked and drained
Fresh Basil Leaves (optional)
Grated Parmesan-Romano Cheese Blend for Garnish

Heat olive oil in a large skillet over medium-high heat.  Add garlic and saute until golden. Season chicken pieces with salt and pepper, add to skillet and grill until cooked thru and juices run clear.

Using a blender, puree the roasted red peppers, along with 1/2 cup of the reserved marinade.  Blend until smooth, then add the Italian seasoning and cream cheese and blend again, adding more of the marinade if a thinner sauce is desired.

When chicken is cooked thru, pour the red pepper sauce over the chicken fillets and heat over a low to medium heat.  Tear basil leaves into small pieces and add to the sauce. Heat 3 - 5 minutes until basil has slightly wilted and sauce has warmed, but do not boil the sauce.

Place a serving of pasta on each plate, then slice a piece of chicken and place atop the pasta. Top with a generous ladle of sauce and a sprinkle of parmesan-romano cheese and a sprig of fresh basil.  Serve with a side salad and a glass of Chianti. Enjoy!

Serves about 6. 

No comments:

Post a Comment

Thank you for visiting today. Feel free to leave a comment or question below. I'd love to hear from you!