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Homemade Grilled Chicken with Red Pepper Pasta photo

Grilled Chicken with Red Pepper Pasta

A creamy roasted red pepper pasta topped with tender grilled chicken for a simple weeknight dinner.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Skillet
  • Blender or Food Processor
  • Large Pot
  • Colander
  • Meat Mallet or Rolling Pin
  • Cutting Board
  • Knife
  • Tongs

Ingredients
  

  • 1 jar roasted red peppers 12 oz (330 g) jar
  • 2 cloves garlic
  • 3 tablespoons extra virgin olive oil for cooking peppers
  • 1 cup heavy cream
  • 2 skinless boneless chicken breasts
  • 1/2 teaspoon salt for seasoning chicken
  • 1/4 teaspoon black pepper for seasoning chicken
  • 1 tablespoon olive oil for cooking chicken
  • 12 oz long pasta (spaghetti or similar) about 340 g
  • 1 tablespoon salt for pasta water

Instructions
 

  • Drain the jar of roasted red peppers and roughly chop the peppers; peel and slice the garlic cloves.
  • Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat, add the garlic and chopped roasted peppers, and cook, stirring, for 2–3 minutes until fragrant.
  • Transfer the pepper and garlic mixture to a blender, cover the lid with a tea towel to prevent splatter, and puree until smooth.
  • Add 1 cup heavy cream to the blender and puree again until you have a thick, creamy sauce; set aside.
  • Place the chicken breasts on a cutting board, cover with baking paper or clingfilm, and pound with a meat mallet or rolling pin to about 1/2-inch thickness.
  • Season both sides of the flattened chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon olive oil in a heavy-based skillet over high heat. When hot, cook the chicken 2–3 minutes per side until just cooked through, then remove and tent with foil to keep warm.
  • While the chicken cooks, bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, then cook the pasta for 2 minutes less than the package directions for al dente.
  • Reserve 2 cups of the pasta cooking water, then drain the pasta in a colander and return the pasta to the pot.
  • Add the roasted red pepper cream sauce and 1/2 cup of the reserved pasta water to the pasta. Stir and bring to a gentle simmer, adding more pasta water as needed to reach a silky sauce that coats the pasta; simmer until pasta is al dente.
  • Slice the cooked chicken and serve it over or alongside the red pepper pasta.

Notes

  • You can roast your own red peppers instead of using a jar.
  • To roast: preheat the broiler and cut peppers in half, removing seeds and membranes.
  • Place peppers cut-side down on a baking sheet and broil until skin is blackened, about 8–10 minutes.
  • Transfer hot peppers to a bowl and cover with cling wrap or a damp towel, then let cool.
  • Once cooled, rub away the charred skin and proceed with the recipe.