Pasta Bravo Recipe (Creamy Roasted Red Pepper Sauce)
with Parmesan cheese, chicken breast and crispy mushrooms
Ingredients
- 1 lb. short cut pasta
- 1 lb. boneless skinless chicken breasts
- 8 oz. white mushrooms sliced
- 1 14 oz. can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup roasted red peppers
- 5 Tbsp. dry red wine
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter divided
- 3 cloves garlic minced
- 1 Tbsp. dried basil
- 1/4 tsp. salt
- 1/8 tsp. dried oregano
Instructions
- Cook and drain the pasta according to package directions for al dente. Set aside.
- In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side. Remove chicken onto a cutting board and slice into bite-sized pieces.
- Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
- In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, wine, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally.
- Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers.
- Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
- Toss the cooked pasta in the bravo sauce. Add in the mushrooms and chicken. Serve warm.
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