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.
- 16 ounces bow tie pasta
- 4 Tablespoons butter
- 1 onion diced
- 3 cloves garlic minced
- 1 cup half and half slightly warmed
- 1 cup chicken broth
- 1 teaspoon seasoning salt
- 1 cup shredded Mozzarella cheese
- 3 boneless, skinless chicken breasts cooked and cubed
- 1 (12 ounce) jar roasted red peppers (sliced)
- 1 Tablespoon chopped parsley optional topping
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.
Calories: 651kcal | Carbohydrates: 76g | Protein: 34g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1895mg | Potassium: 717mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 39mg | Calcium: 229mg | Iron: 2mg