Chicken And Pasta With Creamy Pepper Sauce – a delicious recipe with red pepper, penne pasta, vegetable, flat-leaf parsley, chicken breasts, onion. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the broiler. Place the red pepper, skin-side up, on a baking pan. Broil until skin is blistered. Place the pepper in a paper bag and let stand 5 mins. Peel blistered skin then slice pepper into thin strips.
2
Cook pasta in a saucepan of boiling salted water according to package directions. Drain; return to pan. Add 1/2 each of the oil and parsley; toss to combine. Season. Set aside.
3
Meanwhile, heat remaining oil in a large skillet on high heat. Cook chicken, in batches, for 2-3 mins or until browned. Remove from the skillet.
4
Add onion and garlic to same same skillet on medium heat. Cook and stir for 3 mins or until soft. Stir in pepper and cream. Bring to a simmer. Return chicken and any resting juices to pan. Simmer for 3 mins or until sauce reduces slightly. Stir in remaining parsley. Season. Divide pasta among serving bowls. Top with chicken mixture.
763
kcal
Calories
35
g
Fat
80
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 None red pepper, halved and seeded, 14 oz penne pasta, 1 tbsp vegetable or olive oil, 2 tbsp finely chopped flat-leaf parsley, and more.
Yes, Chicken And Pasta With Creamy Pepper Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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