Grilled Chicken with Roasted Red Pepper Pasta
Flame-Grilled Chicken over Creamy Roasted Red Pepper Penne
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
8 oz penne pasta
2 red bell peppers, roasted and peeled
1/2 cup unsweetened coconut milk or dairy-free cream
1 clove garlic, minced
1 tablespoon olive oil (for sauce)
1/4 cup grated parmesan (or dairy-free cheese)
2 tablespoons chopped parsley
Juice of 1/2 lemon
Directions:
Preheat a grill pan or outdoor grill over medium heat.
Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and black pepper. Grill for 5–7 minutes per side or until fully cooked. Let rest and slice thinly.
Cook penne pasta according to package instructions. Drain and set aside.
In a blender, combine roasted red peppers, coconut milk, garlic, and olive oil. Blend until smooth and creamy.
Pour the red pepper sauce into a saucepan over medium heat. Cook for 3–4 minutes, stirring. Add lemon juice and parmesan; stir until melted and well incorporated.
Toss cooked penne into the sauce until evenly coated. Add sliced grilled chicken on top.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 2 servings