Roasted Red Pepper Fettuccine Alfredo With Chicken Recipes

CHICKEN ALFREDO WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oil in a medium sized pan over medium heat. Add onions and garlic and saute 4 minutes, or until tender. Stir in flour and cook for 1 minute.
• Reduce heat to medium-low and add half and half, milk, cheese, salt and pepper. Stir until cheese has melted. Add roasted peppers to sauce.
• Remove from heat and pour sauce into food processor or blender to puree, or use an immersion blender.
• Transfer sauce back into hot pan and stir in cooked chicken (reserve a little for garnishing the top) and toss with cooked pasta. Taste and adjust seasonings.
• Garnish with more Parmesan cheese and chopped parsley, if desired.

ROASTED RED PEPPER CHICKEN ALFREDO BAKE

Steps:

• Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice.
• Meanwhile prepare pasta according to package directions.
• Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through.
• In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you'd like.
• In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.

ROASTED RED PEPPER FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Roast the Red Bell Pepper
• Place 1/2 of roasted red bell pepper into food processor and pulse until small pieces of pepper are formed. If watery, strain as necessary. Set aside.
• Cook fettuccine, according to package directions and set aside.
• Cut chicken breast into thin, 1/2 slices and cook in small skillet over medium-high heart. Set aside.
• Heat olive oil in a medium-sized sauce pan over medium heat. Add garlic and cook, stirring, until golden brown, about 1 minute.
• Sprinkle in flour and whisk to incorporate and cook for 1 additional minute.
• Slowly whisk in chicken broth, butter, then milk. Whisk in Greek yogurt, garlic salt, salt and pepper, then turn the heat down to low. Let the sauce simmer until thickened, about 2-3 minutes.
• Turn the heat to low then stir in Sargento Chef Blends Shredded 6 Cheese Italian and roasted red pepper. Toss sauce with chicken and pasta. Serve with additional cheese and chopped Italian parsley.

CHICKEN-PEPPER ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

CHICKEN FETTUCCINE WITH ROASTED RED PEPPER ALFREDO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, blend pasta sauce and peppers in blender until smooth; set aside. Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done. Add sauce mixture to skillet; cook 1 to 2 min. or until sauce is heated through, stirring frequently.
• Drain pasta; place on serving dish. Top with chicken mixture; sprinkle with nuts.

ROASTED PEPPER ALFREDO WITH CHICKEN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
• Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.