Chicken and Roasted Pepper Pasta in Creamy Tomato Sauce

• 8 oz pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups roasted red peppers, sliced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• salt to taste
• black pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add chicken to skillet; cook until browned and cooked through.
4. 4 Stir in garlic, oregano, and basil; cook for 1 minute.
5. 5 Add crushed tomatoes, roasted red peppers, and season with salt and pepper.
6. 6 Simmer for 10 minutes, then stir in heavy cream and butter until sauce is smooth and creamy.
7. 7 Toss in cooked pasta; add pasta water if needed to reach desired consistency.
8. 8 Remove from heat and stir in Parmesan cheese.
9. 9 Serve immediately.

Equipment

• Large skillet
• Pot for pasta
• Cutting board
• Knife

Variations

• Add spinach for a greener twist.
• Substitute chicken with shrimp for a seafood version.

Substitutions

• Use vegetable broth and omit Parmesan for a vegan version.
• Substitute heavy cream with half-and-half for a lighter sauce.

Pairings

• Chianti wine
• Garlic bread

Nutrition

Tips

• For extra flavor, roast your own peppers.
• Add a sprinkle of fresh basil before serving for a fresh touch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding a bit of cream to loosen the sauce.

Serving Suggestions

• Pair with a side Caesar salad.
• Serve with crusty bread for dipping.

FAQ