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Recipe Detail

Roasted Red Pepper Pasta Brio

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Rating : 5

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Number of Servings:

Ingredients:

  1. 1 1/2 pounds - chicken breasts
  2. 12 ounces - rigatoni pasta
  3. 2 tablespoons - olive oil divided
  4. 3 tablespoons - butter divided
  5. 1 1/2 cups - sliced cremini mushrooms
  6. 1/2 - large sweet onion diced
  7. 3 cloves - garlic chopped
  8. 1 jars - (16 ounce) roasted red peppers chopped
  9. 3/4 cups - chicken broth
  10. 1/2 cups - heavy whipping cream

Directions:

Pound the chicken breasts to an even thickness and then brush chicken with oil. Season with salt and pepper and grill on both sides until done (165 degrees F internal temperature).

Cook the pasta in salted boiling water according to package instructions. Reserve ½ cup starchy pasta water before draining.

Meanwhile, in a large skillet, heat 2 tablespoons butter and 1 tablespoon of oil over medium high heat. Once the butter melts, add the mushrooms. Stir until they are coated in butter and let cook for a few minutes on each side; remove from skillet.

Add the remaining tablespoon each of oil and butter. Add the diced onion and cook until translucent. Add the garlic and the roasted red pepper and cook for a minute or two until warmed through. Pour the onion mixture into a blender and puree until smooth (or beat with a hand blender in the pan).

Pour mixture back into the pan; then stir in the chicken broth and whipping cream and bring to a low simmer. Add the chicken and mushrooms and raise the heat, cooking over medium heat until heated through and sauce begins to thicken.

Add the sauce to the pasta and mix until evenly coated. Season with salt and pepper, to taste. Serve topped with Parmesan and parsley.

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