Six Sisters' Stuff: Creamy Chicken and Roasted Red Pepper Pasta Recipe

Tuesday, November 8, 2011

Creamy Chicken and Roasted Red Pepper Pasta Recipe

 
This recipe seriously tastes like something you would order at an Italian restaurant . . . my whole family absolutely loved it. The flavor is so delicious. I loved it because it was ready in less than 25 minutes! We are definitely adding this to our meal rotation!
  • 1 lb. bowtie pasta (or any kind of pasta would work!)
  • 1-1 1/2 lbs. cooked chicken, sliced or cubed (I just sauteed some while the noodles cooked)
  • 1 onion, diced
  • 3 cloves garlic, pressed or crushed
  • 4 Tbs. butter
  • 1 cup half and half, room temperature
  • 1 cup chicken broth
  • 1 tsp. seasoned salt
  • 12 oz jar roasted red peppers, sliced
  • 1 cup mozzarella, shredded
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 or basil when serving.

Adapted from Eat At Home.

19 comments:

  1. This looks divine! Pinning it and making it soon!!
    Amanda

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  2. This looks SO yummy!!! Thanks for sharing :)

    Michelle
    LovingEverySecond.blogspot.com

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  3. This sounds yummy, Camille! We love roasted red peppers at our house and use them quite a bit. Definitely trying this! Thanks!

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  4. I'm getting pretty hungry, it's almost dinner time here. And, I think I just found what I'm making! Yum!

    Stopping by from Think Pink Sundays!

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  5. Im so glad I found your blog. This pasta dish looks so delish.
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    Maggie
    http://passionatelyartistic.com

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  6. Looks very tasty! I love creamy pastas! Thanks for sharing this & all the other fun things @ Show & Share. I love your support, you gals are so sweet!

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  7. I made this for dinner tonight. It was ok as is. Next time I will add a second jar of peppers, a 1/2 tsp of black pepper, and use 1/2 Cup of mozzarella and a 1/2 C of parmesan instead of 1 cup of mozzarella.

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  8. I'm trying this tonight and I'm not even a cook-EVER! I'm very excited. Looks delicious. Thanks Sisters!!!!

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  9. Tried this last night and made a few changes based on what I had and it was great! I pureed 1 1/2 roasted red peppers (I roast mine on the stove) and added the puree to the sauce before adding the pasta. Then I added another 1 1/2 roasted red peppers chopped. I didn't have any seasoned salt so I just used kosher salt, ground black pepper and sweet paprika. I only had 1/2 cup fat free shredded moz which doesn't melt very well so I used that and another half cup of shredded 6 cheese italian blend. All that with some crispy browned skillet chicken with a tiny bit of chipotle powder - YUM!

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  10. Sounds yummy! I think this might be supper tonight with a tossed salad and garlic bread! Thanks for sharing!

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  11. I made this tonight for dinner and the sauce never really thickened up and seemed to be a little oily. Did I do something wrong? Otherwise, pretty good!

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    Replies
    1. Sorry that it never thickened up for you! I haven't had that problem. I would suggest just cooking it a little big longer at a low temperature and see if it thickens up? And as far as it being oily, I don't know why! Sorry about that!

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  12. MIne didn't thicken either, but when I added a slurry of cornstarch and some of the liquid it turned out perfect.

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  13. Any suggestions on what to use instead of half and half to make it a little healthier?

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    Replies
    1. I googled this for you and there were a few helpful ideas -
      one is regular milk can be substituted but the dish will not be as rich. Another is for one cup of half and half use 7/8 cups of milk and 7/8 Tablespoon melted butter (cooled). Can also used canned evaporated milk. A recipe calling for half and half requires the additional butter fat content it has over milk. So, even if you use canned evaporated milk as a substitute you will need to increase the butter fat by adding butter. Mix about 1 tablespoon melted and cooled butter into each cup of milk used. You still won't get the exact result called for in the recipe but hopefully it will pass.

      Good luck with your healthier version of this recipe! :)
      -The Six Sisters

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    2. Awesome thank you so much! I can't wait to try it.

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  14. can you use ff sour cream instead of half and half or use fat free half and half?

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    Replies
    1. I'm sure it will still work. It will definitely reduce the calories. The taste may not be as rich. Read the answer to the comment above this one and that may help you too. -The Six Sisters

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