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Creamy Chicken & Pepper Pasta
with Capers & Parmesan
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Time30 min
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Servings4
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NutritionEst. 670 calories
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In this vibrant pasta dish, we’re bringing together seared chicken and sweet peppers with a rich, creamy sauce, which gets deliciously varied flavors and textures from Calabrian chile paste, roasted red peppers, and briny capers.
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fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
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1 8-Ounce Can Tomato Sauce
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1 lb Fresh Fusilli Pasta (Previously Frozen)
- ½ lb Sweet Peppers
- 2 cloves Garlic
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1 Sweet Onion
- ¾ cup Low-Fat Milk
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2 oz Sliced Roasted Red Peppers
- 1 Tbsp Capers
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2 Tbsps Ghee
- 2 Tbsps All-Purpose Flour
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1½ tsps Calabrian Chile Paste
- ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the sweet peppers; cut off and discard the stems. Remove the cores, then thinly slice the peppers into rings. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers. Combine in a bowl; add the capers. In a separate, medium bowl, whisk together the milk, tomato sauce, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
2
Cook the chicken & peppers:
Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Finish the sauce:
In the pan of reserved fond, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Evenly sprinkle with the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Slowly whisk in the sauce (carefully, as the liquid may splatter). Cook, whisking frequently, 3 to 4 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken and peppers, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
1
Prepare the ingredients & start the sauce:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the sweet peppers; cut off and discard the stems. Remove the cores, then thinly slice the peppers into rings. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers. Combine in a bowl; add the capers. In a separate, medium bowl, whisk together the milk, tomato sauce, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
2
Cook the chicken & peppers:
Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Finish the sauce:
In the pan of reserved fond, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Evenly sprinkle with the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Slowly whisk in the sauce (carefully, as the liquid may splatter). Cook, whisking frequently, 3 to 4 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken and peppers, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
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