Creamy Red Pepper Pasta with Chicken
This meal is easy enough for a weeknight dinner, but still fancy enough to impress guests. For a different twist replace the roasted red peppers with sun dried tomatoes.
1 t sesame oil
2 t smoked paprika
Salt and Pepper to taste
1 lb boneless, skinless chicken breasts
1 standard size box of spaghetti
1 jar roasted red peppers
4 garlic cloves, minced
1/2 c half and half or heavy cream
Preheat your oven to 425. On a greased (or parchment paper lined) baking sheet, lay our your chicken. Season with sesame oil, salt and pepper, and paprika. Bake for 25 min or until cooked through.
Cook your spaghetti according to package directions.
While that cooks make your sauce by combining your red peppers, and garlic in a blender and blend until smooth.Transfer to a small pot and simmer on low 5 min. Remove from heat and stir in the cream.
Toss your pasta with the sauce, top with chicken, and grated Parmesan if desired.