Roasted Sweet Pepper Pesto and Chicken Pasta

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Roasted Sweet Pepper Pesto and Chicken Pasta

There are days when things get super hectic.  Today was one of those days.  Time got away from me and I had to prepare dinner quickly.  This is one of those dishes that packs a punch nutritionally along with exceptional taste and all that under 30 minutes.  I had picked up some great food bargains at the grocery earlier which included gorgeous red, yellow and orange bell peppers and fresh flat leafed parsley.  Armed with all these colors and textures I was ready for a quick meal of pepper pesto.  “Pesto” in Italian  means to pound or crush, basically what you’d do with a mortar and pestle.  You can make a “pesto” out of a myriad of combinations not just the traditional Basil Pesto.  Roasting the vegetables intensifies the flavors and makes the pesto a rich and delicious delicacy.  This one was definitely a winner!

Sweet multicolored bell peppers

Chop up the peppers and onion and season with salt, pepper and a drizzle of olive oil

Add a ramekin with garlic and olive oil to the pan and roast at 375 for 20 minutes

Roasted peppers, onions and garlic

Blend pepper mixture, garlic, parsley and olive oil together

Saute blended peppers in reserved garlic flavored olive oil along with cooked chicken

Toss with pasta and serve

Dinner was a success!

Here’s the recipe:

Roasted Sweet Pepper Pesto and Chicken Pasta

5-6 variety of red, orange and yellow bell peppers cut into large chunks

1 large red onion, cut into chunks

6 whole cloves of garlic

1/2 cup olive oil

1 tsp kosher salt

fresh ground pepper

1/2 cup grated Parmesan Cheese

1/2 cup rough chopped flat leafed Parsley

16 oz Fuscilli, bow tie or a curly noodle

1 cup cooked chicken, cut into small pieces

In a large 5 quart pan bring water and salt to boil for the pasta.  In the meantime cut the bell peppers and onion into large chunks, toss with salt and pepper and  a little drizzle of olive oil and place in a large cookie sheet.  In a small ramekin or oven safe bowl, place the whole, peeled cloves of garlic and pour in 1/2 cup of olive oil.  Place ramekin in the corner of the cookie sheet filled with the peppers and onions and roast at 375 degrees for about 20 minutes.  Take out the roasted peppers and onions and place them into a food processor, add the whole garlic cloves and the Parmesan cheese.  Turn on the food processor and drizzle in the garlic flavor oil, reserving a couple of tablespoons.  The peppers and onions should get blended well.  Add in 1/2 cup roughly chopped flat leafed parsley and pulse a few times to incorporate.

In a large skillet heat the reserved garlic flavored olive oil and add the pesto mixture and stir for a few minutes.  Add in chicken  and cooked pasta and toss together.  Serve immediately and enjoy.

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