This Grilled Chicken with Red Pepper Pasta, is an elegant meal that's great for a quick weeknight dinner. The sweet, smoky taste of roasted bell peppers mixed with a little heavy cream makes a rich and creamy sauce that is truly packed with flavor, perfect next to the grilled chicken. A fabulous easy pasta recipe that the whole family will love!
Slice the bell peppers into rough pieces. Then peel and slice the garlic.1 jar roasted peppers (12oz/330g jars) 2 garlic cloves
In a skillet, heat up the extra virgin olive oil and then cook the garlic and bell peppers for 2-3 minutes.3 tablespoon extra virgin olive oil
Place the mixture in a blender, cover the lid with a tea towel and then puree.
Add in the heavy cream and puree until you have a thick sauce.1 cup heavy cream
Set aside while you make the pasta and chicken.
Place the chicken on a chopping board and cover with a piece of baking paper or clingfilm.2 skinless, boneless chicken breasts
Use the flat side of a meat mallet (or a heavy rolling pin) to flatten the chicken until it is about ½" thick.
Season the chicken on both sides with salt and pepper. ½ teaspoon salt ¼ teaspoon pepper
Heat the olive oil in a heavy-based skillet.1 tablespoon extra virgin olive oil
Once it is hot, cook the chicken over high heat for 2-3 minutes on one side and then flip and cook for a further 2-3 minutes or until it is just cooked through. Remove from the heat and tent with foil to keep warm.
While the chicken is cooking, bring a large pan of water to a boil.
Once the water is boiling, salt it and add the spaghetti.1 tablespoon salt 12oz/340g long pasta
Cook for 2 minutes less than the packet suggests.
Reserve 2 cups of the pasta cooking water and then drain the pasta.
Return the pasta to the pan along with the roasted red pepper sauce and ½ cup of the pasta cooking water.
Bring to a simmer and simmer gently until the pasta is cooked al-dente. Add more pasta cooking water if the sauce starts to get too thick.
Once the pasta and sauce are cooked, serve with the sliced grilled chicken.
Notes
You can roast your own instead to do this you'll need 4 large red bell peppers.
Preheat the broiler.
Cut each bell pepper in half and remove the membrane and seeds.
Place the bell peppers cut side down on a baking sheet and then grill under the broiler until the skin is blackened, and the flesh has softened - about 8-10 minutes.
Transfer the bell peppers to a bowl and cover them with cling wrap (or a damp tea towel)
Let the peppers cool. Once cooled, gently rub away the charred skin. Don't wash it away, or you will lose the wonderful flavor.