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
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.



















This looks divine! Pinning it and making it soon!!
ReplyDeleteAmanda
I love roasted red peppers!
ReplyDeleteThis looks SO yummy!!! Thanks for sharing :)
ReplyDeleteMichelle
LovingEverySecond.blogspot.com
This sounds yummy, Camille! We love roasted red peppers at our house and use them quite a bit. Definitely trying this! Thanks!
ReplyDeleteI'm getting pretty hungry, it's almost dinner time here. And, I think I just found what I'm making! Yum!
ReplyDeleteStopping by from Think Pink Sundays!
Im so glad I found your blog. This pasta dish looks so delish.
ReplyDeleteWould luv for my readers to see this awesome idea, will you please join our weekly party at
http://www.passionatelyartistic.com/2011/11/thanksgiving-showcase-tutorial-with.html
have a great crafting weekend!
Maggie
http://passionatelyartistic.com
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!
ReplyDeleteI 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.
ReplyDeleteI'm trying this tonight and I'm not even a cook-EVER! I'm very excited. Looks delicious. Thanks Sisters!!!!
ReplyDeleteTried 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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