Recipe: Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

See the blog post about this recipe

Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

Grilled Chicken Pasta with Roasted Tomato Pepper Sauce


    Ingredients for sauce:
  • 1 can fire roasted tomatoes, diced (drained slightly)
  • 4-5 piquillo peppers from a can
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped (optional)
  • 3 ounces fresh goat cheese
  • Pinch of crushed red pepper (optional)
  • Salt and pepper, to taste
    For chicken:
  • 3 large chicken breasts, butterflied or pounded flat
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
    For pasta and topping:
  • 1 lb pasta, any shape (rotini, cavatappi, penne, etc...)
  • Additional goat cheese, fresh Mozzarella, or Parmesan for sprinkling on top
  • Additional fresh basil to garnish


  1. In a large blender, combine the tomatoes, all but one of the piquillo peppers, garlic, salt, and pepper.
  2. Blend until smooth.
  3. Pour into a saucepan over medium-low heat.
  4. Let simmer for a few minutes.
  5. Add the sugar, basil, oregano, and goat cheese.
  6. Stir until cheese melts into sauce.
  7. Finely chop remaining pepper and add to sauce.
  8. Reduce heat to low, stirring occasionally until ready to serve.
  9. Taste for salt and pepper. Add red pepper flake, if desired.
  1. Season the chicken with salt and pepper and drizzle with olive oil.
  2. Cook over medium-high heat in a screaming hot cast-iron grill pan for 4-5 minutes per side or until cooked through.
  3. Cut into strips.
  1. Bring a large pot of water to a boil.
  2. Add a generous amount of salt.
  3. Boil pasta according to package directions.
  4. Drain well.
  1. Serve hot chicken atop the pasta, cover in sauce.
  2. Top with the cheese of you choice and some additional basil and serve immediately.
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