I totally stole this recipe from my friend Beth. The sweetness from the red pepper makes this dish so good!
Ingredients
1/2 pound pasta (1/2 box)
1 red pepper
2 chicken breasts (not pictured)
mozzarella cheese (I love the kind packaged in water, but you can use the pre-sliced kind too)
Parmesan cheese
tomato sauce - about 1/2 jar
salt, pepper and olive oil
Turn your oven on high on the broiler setting and start to cook your pasta
Ingredients
1/2 pound pasta (1/2 box)
1 red pepper
2 chicken breasts (not pictured)
mozzarella cheese (I love the kind packaged in water, but you can use the pre-sliced kind too)
Parmesan cheese
tomato sauce - about 1/2 jar
salt, pepper and olive oil
Turn your oven on high on the broiler setting and start to cook your pasta
To roast your red pepper, coat the skin in olive oil
Then put it in an oven safe pan and roast the pepper by turning each side until it's browned (you have to carefully watch it so it doesn't burn). I normally allow about 1 - 1.5 minutes per side.
Your pepper should come out looking like this - the skin should be a little bubbly and browned. (Once you take it out of the oven change the setting from broiler to bake at 350 degrees).
Slice the pepper open to help it cool and cut out all the pulp and seeds.
Slice into fourths and gently peel the skin off the pepper - you can also scrape it off with a knife.
Once the skins are all off, toss into a food processor or blender with a teaspoon of olive oil and pulse until it's a puree.
Then add to your 1/2 can of sauce on the stove and let it simmer on medium low for about 5 minutes.
Once your pasta is done, place in a 9 x 13 baking pan.
Cook your chicken however you see fit - either pan seared or on the grill (I normally season with garlic, salt and pepper). You can also use pre-cooked chicken breasts or a rotisserie chicken!
Slice the chicken breasts in half length wise so they "butterfly" open.
Slice off a few thick pieces of mozzarella cheese - enough to cover each piece of chicken.
Put the chicken in the pan on top of the pasta, add cheese to the top of the chicken, then pour the sauce over the whole dish.
Sprinkle with a little Parmesan cheese and bake for 25 minutes on 350.
Serve with a spinach salad and enjoy! Serves 4!
Then put it in an oven safe pan and roast the pepper by turning each side until it's browned (you have to carefully watch it so it doesn't burn). I normally allow about 1 - 1.5 minutes per side.
Your pepper should come out looking like this - the skin should be a little bubbly and browned. (Once you take it out of the oven change the setting from broiler to bake at 350 degrees).
Slice the pepper open to help it cool and cut out all the pulp and seeds.
Slice into fourths and gently peel the skin off the pepper - you can also scrape it off with a knife.
Once the skins are all off, toss into a food processor or blender with a teaspoon of olive oil and pulse until it's a puree.
Then add to your 1/2 can of sauce on the stove and let it simmer on medium low for about 5 minutes.
Once your pasta is done, place in a 9 x 13 baking pan.
Cook your chicken however you see fit - either pan seared or on the grill (I normally season with garlic, salt and pepper). You can also use pre-cooked chicken breasts or a rotisserie chicken!
Slice the chicken breasts in half length wise so they "butterfly" open.
Slice off a few thick pieces of mozzarella cheese - enough to cover each piece of chicken.
Put the chicken in the pan on top of the pasta, add cheese to the top of the chicken, then pour the sauce over the whole dish.
Sprinkle with a little Parmesan cheese and bake for 25 minutes on 350.
Serve with a spinach salad and enjoy! Serves 4!
Alternatives to the recipe
For more than 4 people, use 2 red peppers and 1 whole can of pasta sauce
Instead of regular pasta, use cheese ravioli. I made this the other night for some friends and it was amazing!
You can also add spinach to the sauce if you want some more veggies in the meal.
You can also lightly bread and sear your chicken for some added oomph!
yummmm! i have everything to make this dish!!
ReplyDeletethanks :)
Oooh I like this spin on the dish! Another quick way to peel roasted pepper is to put them in a bowl, and cover it with plastic wrap tightly for 15 min or so. The peel just slides off!
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