Pasta With Creamy Red Pepper-feta Sauce And Chicke... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was one of my choices at my wedding. It was a big hit. Photo shown without chicken. Ingredients:
2 + 2 tablespoons extra olive oil |
1/2 cup chopped onion |
3 garlic cloves, chopped |
16 ounce jar roasted red peppers, drained and chopped |
1/2 cup vegetable broth |
1 cup crumbled feta cheese, divided |
2 chicken breasts |
1 pound whole-wheat fettuccine pasta |
salt and fresh ground pepper |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. Pound chicken breasts flat season with salt and pepper.
2. Cook pasta, and while its cooking.
3. In skillet place 2 tbs EVOO and fry over med heat chicken breasts slowly till cooked through. Set aside.
4. In same skillet heat 2 tbs of EVOO.
5. Cook onions till tender 5-7 min.
6. Add garlic cook 1-2 min.
7. Add the chopped peppers and cook until heated through.
8. Remove from heat and let cool slightly.
9. Place mixture in a food processor
10. Add stock and all but 2 tablespoons of the feta.
11. Process until combined and smooth and return to skillet to keep warm.
12. Slice chicken breasts in bite size peices and add to sauce.
13. Use some pasta water to thin sauce if needed.
14. Mix pasta with sauce sprinkle with remaining feta and parsley.
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