Roasted Red Pepper Penne Recipe

Name: Roasted Red Pepper Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Red Peppers; 2 whole Thin Sliced, Boneless, Skinless Chicken Breasts; ⅛ teaspoons Salt; 1/4 teaspoons Black Pepper; 5 Tablespoons Olive Oil, Divided; 1/2 whole Yellow Onion, Chopped; 2 cups Whole Wheat Penne Pasta; 3 cloves Garlic; ⅓ cups Parmesan Cheese; 5 whole Basil Leaves Torn; Salt And Pepper For Seasoning Chicken

Servings: persons

2 whole Large Red Peppers
2 whole Thin Sliced, Boneless, Skinless Chicken Breasts
⅛ teaspoons Salt
1/4 teaspoons Black Pepper
5 Tablespoons Olive Oil, Divided
1/2 whole Yellow Onion, Chopped
2 cups Whole Wheat Penne Pasta
3 cloves Garlic
⅓ cups Parmesan Cheese
5 whole Basil Leaves Torn
Salt And Pepper For Seasoning Chicken

1
To roast peppers: remove core and seeds from peppers and slice them into pieces.
2
Lay them skin side up on a baking sheet and preheat the broiler in your oven.
3
Place under the broiler until skins are completely charred and black this took about 10 minutes for me but will depend on your oven.
4
Just check every 2 minutes or so.
5
Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziplock bag then seal it.
6
Set aside for 20-30 minutes.
7
While peppers are steaming in the bag, pat the chicken breasts completely dry with a paper towel, then season them with salt and pepper.
8
Heat a skillet over medium high heat and add 1 tablespoon of olive oil.
9
Brown chicken on both sides until cooked through, about 4-5 minutes per side.
10
Then, set chicken aside to cool on a plate.
11
Add 1 tablespoon of olive oil to the same skillet with the onions and a sprinkle of salt.
12
Saute over medium-low heat until onions are softened and caramelized.
13
Cut chicken into pieces.
14
Boil water and prepare pasta according to package directions.
15
Remove peppers from the bag and peel the skin off and discard it.
16
Its okay if a little bit of char remains as it adds to the flavor.
17
Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor.
18
Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.
19
In a large bowl, combine penne with chicken and onions.
20
Add red pepper sauce and toss thoroughly to coat.
21
Serve with additional parmesan cheese and a few basil leaves.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Large Red Peppers, 2 whole Thin Sliced, Boneless, Skinless Chicken Breasts, ⅛ teaspoons Salt, 1/4 teaspoons Black Pepper, and more.

Yes, Roasted Red Pepper Penne 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.

That's it — enjoy your meal!

Roasted Red Pepper Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions