Creamy red pepper pasta sauce that is feta based. Wonderful taste - increase the hot chile flakes for pasta with more 'heat' :-)
|2||small chicken breasts, cooked, cut to bite size|
|2 tbsp||olive oil|
|1||small onion, chopped|
|16 oz||jar of roasted red peppers, drained and chopped|
|1/2 tsp||hot chile flakes|
|1/2 cup||chicken or vegetable stock|
|1 cup||feta cheese, crumbled|
|1 lb||whole wheat fettucine|
Heat the oil in skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes.
Add roasted peppers, hot chile flakes and saute until heated through.
Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth.
Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
Toss pasta with sauce and chicken, adding pasta water by the tablespoon, if needed. Sauce should coat pasta well. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
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