Garlic Chicken Pasta with Roasted Red Pepper Cream Sauce

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  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 4 servings

Ingredients

8
oz. uncooked spaghetti
1
(7.25-oz.) jar roasted red bell peppers, well drained
1 1/4
cups skim milk
1
tablespoon all purpose flour
1/4
teaspoon salt
4
boneless skinless chicken breast halves
1/2
teaspoon garlic-pepper blend
1
teaspoon olive oil

Directions

  1. 1 Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  2. 2 Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.
  3. 3 Sprinkle chicken evenly with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 4 to 5 minutes on each side or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.
  4. 4 Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Stir in oil. Serve sauce over chicken and spaghetti.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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