Creamy Chicken & Pepper Pasta

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bell peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers. In a bowl, combine the diced onion, chopped garlic, chopped roasted peppers, and capers. In a separate, medium bowl, combine the 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.

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 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.

In the pan of reserved fond, heat the butter on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thickened. Slowly whisk in the cream or crème fraîche. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 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.

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!

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the pasta in the microwave 1 to 2 minutes, or until heated through. Serve as directed.