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