Roasted Red Pepper Chicken with Basil Penne
Grilled Chicken with Creamy Roasted Red Pepper Sauce and Fresh Basil Penne
Ingredients:
2 boneless, skinless chicken breasts
8 oz penne pasta
1 cup roasted red peppers (jarred or freshly roasted), chopped
1/2 cup unsweetened almond milk or regular milk
1/4 cup plain Greek yogurt
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes (optional)
Salt and black pepper to taste
1/4 cup fresh basil leaves, chopped
1 tablespoon lemon juice
Directions:
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While pasta is cooking, season chicken breasts with salt, pepper, and smoked paprika.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes per side or until golden brown and fully cooked. Remove from skillet, let rest, then slice.
In a blender, combine roasted red peppers, almond milk, Greek yogurt, lemon juice, garlic, and chili flakes. Blend until smooth.
In the same skillet, heat the remaining 1 tablespoon olive oil. Pour in the red pepper sauce and simmer on low for 5 minutes until warmed through.
Add the drained penne pasta to the sauce and toss to coat evenly. Stir in chopped basil.
Serve pasta topped with sliced grilled chicken and garnish with extra basil if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 460 kcal | Servings: 2 servings