This is the second recipe swap I’ve participated in from the cooking forum I post in! The recipe also qualifies for this week’s recipe of stepping out of the cooking comfort zone! While I eaten many a roasted red pepper, I’ve never actually cooked with them yet. The blog I was assigned for this swap was Kickin it in the Kitch. I browsed through and eventually stumbled upon this scrumptious sounding pasta. At first I wondered if a sauce based on roasted red peppers would be too much, but the flavor of this sauce wasn’t over powering at all. Adding the half and half and a little mozzarella cheese helps soften the strong flavor of the roasted reds. I loved incorporating the spinach, and the flavor of this reminded me of a pasta primavera. It was fresh and light, but filling and flavorful at the same time. I could even eat this without the chicken next time it was that good!
-1 chicken breast, butterflied
-1/2 tablespoon EVOO
-2 cloves garlic
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon dried thyme
-1/4 teaspoon dried basil
-3/4 jar roasted red pepper, drained
-1/4 cup half and half
-1/4 cup shredded mozzarella cheese
-1 box frozen spinach
-1/2 box penne pasta
1. Cook pasta as directed, cook frozen spinach in microwave as directed.
2. Meanwhile, heat EVOO over medium heat and saute chicken about 5 minutes per side until no longer pink.
3. In a food processor, add the whole garlic cloves, garlic powder, thyme, basil, salt and pepper, and roasted red peppers. Pulse until pureed and smooth. Add mozzarella cheese and pulse a few more times. Pour into a sauce pot and heat.
4. To serve, top penne with chicken, the spinach, then sauce. Sprinkle with more cheese to garnish.
Source: Kickin it in the Kitch