Creamy Roasted Pepper Sauce with Chicken Penne
Tender Chicken Penne in Creamy Roasted Red Pepper Sauce
Ingredients:
2 cups penne pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
1 teaspoon paprika
Salt and black pepper to taste
3 roasted red bell peppers (jarred or homemade), chopped
1/2 cup onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
1/2 cup low-sodium chicken broth
1/2 cup plain Greek yogurt or heavy cream
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add cubed chicken, season with paprika, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add a bit more oil if needed. Sauté onion and garlic until softened and fragrant, about 2-3 minutes.
Add the roasted red peppers, oregano, and chili flakes. Cook for 3-4 minutes, then pour in the chicken broth. Simmer for 5 minutes.
Transfer the mixture to a blender or use an immersion blender to blend until smooth. Return the sauce to the skillet.
Stir in Greek yogurt (or cream) and Parmesan cheese (if using). Let the sauce gently simmer for another 2 minutes.
Add the cooked chicken and pasta to the sauce. Toss until everything is coated well.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings