Roasted Red Pepper Pasta Brio Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 01 1/2 pounds - chicken breasts
  • 12 ounces - rigatoni pasta
  • 2 tablespoons - olive oil, divided
  • 3 tablespoons - butter, divided
  • 1 1/2 cups - sliced cremini mushrooms
  • 1/2 - large sweet onion, diced
  • 3 cloves - garlic, chopped
  • 1 jars - (16 ounce) roasted red peppers, chopped
  • 3/4 cups - chicken broth
  • 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.

    Brief Description

    Chicken and mushrooms with pasta in a spicy red pepper cream sauce, similar to a dish served at Brio Tuscan Grill.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    Posted By:


    Posted On:

    April 26, 2017

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