Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce
Ingredients
- 1 package (12 oz.) Celentano Cavatelli
- 2 roasted red bell peppers
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 chicken breasts, diced into small pieces
- Salt and pepper to taste
- ⅓ cup plain Greek yogurt
- ¼ cup chopped fresh parsley
- grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions; once cooked drain and set aside. In the meantime, place the two roasted peppers in a food processor and pulse until peppers are smooth. Transfer peppers to a small sauce pot and bring to a low simmer. Add the smoked paprika and continue to simmer. Heat oil in a separate skillet over medium-high heat. Add the diced chicken, season with salt and pepper and sauté until browned on all sides and cooked through, 6-8 minutes. Add the cavatelli, red pepper sauce and Greek yogurt to the chicken, stir to fully combine everything. Top with fresh parsley and Parmesan cheese to serve.
Reviews and Ratings
This recipe not yet rated.