Roasted Red Pepper Chicken Pasta

Roasted Red Pepper Chicken Pasta

Juicy chicken and tender pasta tossed in a vibrant, savory roasted red pepper sauce, served with crisp roasted asparagus and buttery garlic bread. This meal is full of bold, comforting Italian flavors, perfect for a cool evening.

Dietary

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Ingredients

Instructions

  1. Preheat your oven to 400°F. Place the 2 red bell peppers on a baking sheet and roast for 20 to 25 minutes, or until the skin is blistered and slightly charred. Let them cool slightly, then peel, deseed, and roughly chop them.
  2. While the bell peppers roast, toss the 1 pound asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a separate baking sheet. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 12 ounces boneless, skinless chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
  4. Add 2 tablespoons olive oil to the same skillet over medium heat. Add the 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in the 14 1/2 ounces canned diced tomatoes, 1/2 cup chicken broth, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (if using). Bring to a simmer, then add the chopped roasted red bell peppers.
  5. For a smoother sauce, carefully transfer the mixture to a blender and blend until desired consistency, then return to the skillet. Alternatively, mash the roasted bell peppers with a fork for a chunkier sauce. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in the cooked chicken. Keep warm over low heat.
  6. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 8 ounces penne pasta and cook according to package directions until al dente. Drain well.
  7. While the pasta cooks, place the asparagus baking sheet in the oven (at 400°F). Roast for 8 to 12 minutes, or until tender-crisp.
  8. Combine the 2 tablespoons softened unsalted butter with the 2 minced garlic cloves and 2 tablespoons chopped fresh parsley (if using). Spread evenly on the cut sides of the 1/4 French baguette slices. Toast this under the broiler for 3 to 5 minutes, or in the oven with the asparagus for the last 5 to 7 minutes.
  9. Toss the cooked pasta with the roasted red pepper chicken sauce. Divide evenly among serving plates. Garnish with 1/4 cup chopped fresh basil and 1/4 cup grated Parmesan cheese. Serve immediately with the roasted asparagus and garlic bread on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you prefer a richer sauce, a splash of heavy cream can be added at the end, though it is not included in the nutritional count.

Nutrition (per serving)