Smoky Paprika Chicken Pasta with Roasted Red Pepper Sauce

Name: Smoky Paprika Chicken Pasta with Roasted Red Pepper Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 cup yellow onion (chopped); 2 clove garlic (minced); 12 ounce roasted red peppers (drained); 0.5 cup chicken broth; 2 tablespoon tomato paste; 0.5 teaspoon smoked paprika; 0.25 teaspoon red pepper flakes; 0.25 cup heavy cream; 4 ounce penne pasta; 2 cup mixed greens; 0.25 cup cherry tomatoes (halved); 0.25 cucumber (sliced); 1 tablespoon red wine vinegar; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground)

Tender chicken and penne pasta coated in a rich, spicy roasted red pepper sauce, balanced with a simple fresh green salad.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $6.14/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 cup yellow onion (chopped)
2 clove garlic (minced)
12 ounce roasted red peppers (drained)
0.5 cup chicken broth
2 tablespoon tomato paste
0.5 teaspoon smoked paprika
0.25 teaspoon red pepper flakes
0.25 cup heavy cream
4 ounce penne pasta
2 cup mixed greens
0.25 cup cherry tomatoes (halved)
0.25 cucumber (sliced)
1 tablespoon red wine vinegar
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Cook the penne pasta according to package directions in salted water until al dente. Reserve 1/4 cup of the pasta cooking water before draining, then set aside.
While pasta cooks, heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-6 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
Add the remaining 2 teaspoons of olive oil to the same skillet, then add the chopped yellow onion. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the drained roasted red peppers, chicken broth, tomato paste, smoked paprika, and red pepper flakes to the skillet. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, allowing flavors to meld. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Carefully transfer the sauce mixture to a blender or food processor. Blend until smooth. Return the sauce to the skillet over low heat. Stir in the heavy cream and the reserved pasta cooking water (if needed, to reach desired consistency).
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to coat evenly. Cook for 2-3 minutes, allowing the pasta to absorb some of the sauce. Taste and adjust seasoning with remaining kosher salt and black pepper if needed.
In a small bowl, whisk together the red wine vinegar, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper with 1 tablespoon of olive oil for the salad dressing. Toss the mixed greens, cherry tomatoes, and cucumber with the vinaigrette.
Divide the chicken pasta between two plates and serve immediately with the fresh green salad.

Notes

Adjust the amount of red pepper flakes to suit your preferred spice level. A bit of freshly grated Parmesan cheese would also be a lovely addition for serving.

Nutrition (per serving)

Calories: 675
Protein: 46.8 g
Carbohydrates: 54.1 g
Fat: 28.5 g
Fiber: 6.8 g
Sodium: 1250 mg
Saturated Fat: 8.7 g
Sugar: 7.5 g
Cholesterol: 135 mg