Creamy Red Pepper Pasta Inspired by Chef Miller |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This dish was inspired by Chef Miller's Red Pepper Dip recipe. The celery seeds give it a little taste of salt without adding any salt; thus making it low in sodium even though it is pretty rich in other areas. It the cream, Parmesan cheese and red peppers complement each other in a very nice way. Ingredients:
1 lb cooked and diced chicken |
4 sweet red peppers |
4 green onions, chopped |
1 cup fresh mushrooms, sliced |
3 garlic cloves, minced |
1/2 cup parmesan cheese, grated |
3 -4 tablespoons olive oil or 3 -4 tablespoons butter |
1 teaspoon basil |
1/4 teaspoon celery seed |
1 tablespoon parsley |
8 ounces linguine or 8 ounces fettuccine pasta, cooked |
2 cups cream or 2 cups whole milk |
Directions:
1. Preheat oven to 400°F.
2. Brush red peppers with a small amount of olive oil, place in oven to roast.
3. In a skillet, heat olive oil and cook green onions and mushrooms until tender, add garlic and brown.
4. Add cream, Parmesan cheese, and chicken; turn heat down to low on stove top.
5. When peppers are tender, remove them from oven and take off stems and remove seeds.
6. Then slice the peppers into strips and add peppers to sauce.
7. When pasta is cooked, place into warm, shallow bowls and serve immediately.
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