Roasted Red Pepper Pasta

1. 1

   Boil pasta water and throw chicken in freezer bag with balsamic vinegar for at least 15 minutes

2. 2

   Heat olive oil, onions and garlic in pan.

3. 3

   After five minutes drain balsamic from chicken bag and add chicken to pan.

4. 4

   Cook 5 minutes until chicken is no longer pink

5. 5

   Throw pasta in water (penne or bow ties)

6. 6

   Add tomato sauce, pasta water, red pepper water, salt, Italian seasoning, red peppers.

7. 7

   Bring to boil and simmer on medium for 5 minutes minimum

8. 8

   Add pasta to sauce and mix with one cup Parmesan cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.