One-Pot Roasted Red Pepper Pasta with Chicken

Ingredients

1 jar (12-ounce) roasted red peppers, drained

1 1/2 cups cherry tomatoes (can use more or less)

2 Tblsp crushed garlic

2 Tblsp parsley

1/2 cup olive oil

2 Tblsp seasoned rice vinegar or other flavored vinegar

2 tsp honey

2 tsp smoked paprika

1 tsp cayenne pepper

1 lb boneless chicken, cubed

3 Tblsp olive oil

3 tsp Italian seasoning 

red pepper flakes

1 lb penne or other sturdy pasta

2 Tblsp basil

3 ½ cups water

1 cup grated parmesan cheese

½ cup grated mozzarella cheese (or can use fresh)

Preparation

1. Combine the red peppers, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous amount of salt in a food processer. 

 

2. Blend until smooth, about 1 minute. 

 

3. Heat 3 tablespoons of olive oil in a large skillet. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook on medium-high heat until golden brown. 

 

4. When the chicken is fully cooked, remove it from the skillet to a bowl. DO NOT WASH THE SKILLET.

 

5. Add 3 ½ cups water to the skillet. Bring water to a boil.

 

6. Add the pasta to the boiling water and cook, stirring often, until pasta is cooked to desired texture. Do not drain the pasta water. If needed, add more water as necessary to help the pasta cook, but not an excessive amount.

 

7. Once pasta is cooked, stir red pepper sauce into the skillet with the pasta.

 

8. Add parmesan and mozzarella cheeses and basil to the pasta. Stir until cheese is melted and sauce is creamy.

 

9. Add chicken and any juices to the skillet and stir to combine before serving.