The Pioneer Woman Tasty Kitchen
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Roasted Red Pepper Penne

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

A change from the traditional tomato sauce.

Ingredients

  • 2 whole Large Red Peppers
  • 2 whole Thin Sliced, Boneless, Skinless Chicken Breasts
  • ⅛ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 5 Tablespoons Olive Oil, Divided
  • ½ whole Yellow Onion, Chopped
  • 2 cups Whole Wheat Penne Pasta
  • 3 cloves Garlic
  • ⅓ cups Parmesan Cheese
  • 5 whole Basil Leaves Torn
  • Salt And Pepper For Seasoning Chicken

Preparation

To roast peppers: remove core and seeds from peppers and slice them into pieces. Lay them skin side up on a baking sheet and preheat the broiler in your oven. Place under the broiler until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so.

Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziplock bag then seal it. Set aside for 20-30 minutes.

While peppers are “steaming” in the bag, pat the chicken breasts completely dry with a paper towel, then season them with salt and pepper. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Brown chicken on both sides until cooked through, about 4-5 minutes per side. Then, set chicken aside to cool on a plate.

Add 1 tablespoon of olive oil to the same skillet with the onions and a sprinkle of salt. Saute over medium-low heat until onions are softened and caramelized.

Cut chicken into pieces.

Boil water and prepare pasta according to package directions.

Remove peppers from the bag and peel the skin off and discard it. It’s okay if a little bit of char remains as it adds to the flavor. Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor. Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.

In a large bowl, combine penne with chicken and onions. Add red pepper sauce and toss thoroughly to coat. Serve with additional parmesan cheese and a few basil leaves.

2 Comments

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Armywife218 on 2.2.2012

is there any substitute for the broiler?

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ac007 on 9.26.2011

I never thought of using red peppers in pasta sauce. I’ll definitely give this a try!

3 Reviews

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Allison at Novice Life on 12.22.2011

I hate to ruin the 5-star review on this, but this recipe was just ‘ok’ for us. The raw garlic was very overpowering — and we are garlic lovers! I almost wouldn’t if it wouldn’t be better if I roasted the garlic before putting it into the food processor with every thing else.

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Jennifer M. on 9.30.2011

Absolutely delicious, and roasting the peppers was pretty fun! :)

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Jen on 9.28.2011

Mmmmm! I made this exactly as written and it was a hit. At first, I questioned roasting my own red peppers; I almost bought jarred but decided I could do it, and I did. It’s definitely worth it to roast your own! This recipe is perfect, the puree adds just the right amount of flavor, nice and light. You could add a yellow pepper too, and throw a couple more different kinds of vegetables into the puree if you like. My whole family ate it up without complaint, and asked me to make it again.

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