Pasta With Chicken And Roasted Pepper Cream Sauce Lighter Recipes
PASTA WITH CHICKEN AND ROASTED PEPPER CREAM SAUCE (LIGHTER)
Roasting concentrates and enhances the flavor of bell peppers.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
- Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
- Serve with cheese and chopped fresh parsley.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 43.2 g, Cholesterol 114.8 mg, Fat 10.4 g, Fiber 1.9 g, Protein 21.3 g, SaturatedFat 4.8 g, Sodium 607.3 mg, Sugar 4.5 g
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta and drain.
- Use a food processor or blender to chop red peppers to 1/4 inch in size.
- In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
- Do not allow sauce to boil; you're just trying to heat it through.
- Add pasta to sauce mixture and mix well.
- (Optional) Serve with parmesan cheese.
Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4
PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE
Found this recipe few years ago in a BH cookbook. The variety of peppers add a nice kick and the creamy monterey cheese sauce provide the perfect balance.
Provided by Julie Tremmel
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta to package directions. Drain and keep warm.
- Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
- In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
- Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
- Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
- Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.
Nutrition Facts : Calories 544.4, Fat 22.5, SaturatedFat 9.9, Cholesterol 73.2, Sodium 664.3, Carbohydrate 54.4, Fiber 3.2, Sugar 5, Protein 29.7
CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Provided by Camille
Categories Main Course
Yield 4-5
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
- Add chopped parsley before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg
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