Creamy Red Pepper Pasta
- 1 pounds chicken breast
- 3 tablespoons butter
- 4 large garlic cloves minced
- 1/2 yellow onion finely minced
- 3-4 ounces roasted red pepper spread
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- salt to taste
- black pepper to taste
- 1/2 cup chicken stock
- 1 1/2 cups heavy cream
- 1 cup fresh grated parmesan
- 1 cup packed fresh basil leaves plus more for garnish
- fresh pasta for serving
Cut breasts in half lengthwise, pound to even thickness. In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.
Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half. Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes. Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.
Original recipe found at www.foxandbriar.com