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Grilled Chicken with Red Pepper Pasta

A creamy roasted red pepper pasta topped with sliced grilled chicken for a quick weeknight meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Drain the jarred roasted peppers and roughly chop them. 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 and puree until smooth.
  • Add 1 cup heavy cream to the blender and puree again until you have a thick, silky sauce; set aside.
  • Place the chicken breasts between baking paper or clingfilm on a cutting board and pound with a meat mallet or heavy rolling pin until about 1/2 inch (1.3 cm) thick.
  • Season both sides of the flattened chicken with 1/2 teaspoon salt and 1/4 teaspoon black 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. 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 long pasta, and cook for 2 minutes less than the package directions.
  • Reserve 2 cups of pasta cooking water, then drain the pasta in a colander and return the pasta to the pot.
  • Add the roasted red pepper sauce and 1/2 cup of the reserved pasta water to the pasta. Bring to a gentle simmer and cook until the pasta is al dente, adding more reserved water if the sauce becomes too thick.
  • Slice the cooked chicken and serve it arranged over the sauced pasta.

Equipment

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

Notes

  • You can roast your own red peppers instead of using a jar.
  • To roast: preheat the broiler and halve and seed 4 large red peppers.
  • Broil cut-side down until skin is blackened and flesh is softened, about 8–10 minutes.
  • Cover roasted peppers with cling wrap or a damp towel to steam and cool, then peel away charred skin.
  • Do not wash the peppers after peeling to preserve flavor.