Prepared roasted red peppers and fresh herbs are a simple way to add a lot of flavour to this easy pasta dish.
Courtesy of the Dairy Farmers of Canada
Directions for: Linguine with Chicken and Roasted Red Pepper Sauce
Ingredients
12 oz linquine or fettucine pasta (375 g)
2 to 4 roasted red peppers 2 to 4 (see Tip)
1 Tbsp balsamic or red wine vinegar (15 mL)
tsp granulated sugar (2 mL)
1 Tbsp Butter, divided (15 mL)
1 lb(s) boneless skinless chicken, (500 g) cut into strips
3 clove garlic, minced
1 small onion, chopped
1 tsp each, dried basil and oregano (5 mL)
salt
tsp pepper (2 mL)
1 cup 35% whipping Cream (250 mL)
1 cup milk (250 mL)
2 Tbsp chopped fresh basil or oregano 30 mL
Freshly grated Parmesan cheese
Directions
1. Bring large pot of water to boil for pasta. In blender or small food processor, pure roasted red peppers with vinegar and sugar to make about 1 cup (250 mL) pure (add more peppers if necessary); set aside. Cook pasta for 10 to 11 min or until tender. Drain; return to pot.
2. Meanwhile, in large nonstick skillet, heat half of butter over medium-high heat. Brown chicken strips in batches; transfer to bowl. Reduce heat to medium and add remaining butter to skillet; cook garlic, onion, basil, oregano, 1 tsp (5 mL) salt and the pepper, stirring, for 3 min or until softened. Gradually stir in Cream then Milk; simmer, stirring often, for about 5 min or until slightly reduced and thickened.
3. Stir in chicken with any juices and red pepper mixture. Simmer, stirring often, for about 5 min or until chicken is no longer pink inside. Season to taste with salt. Pour sauce over pasta and sprinkle with fresh basil. Toss gently to coat. Serve sprinkled with Parmesan.
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