Roasted Red Pepper with Chicken, Peas, Yellow Squash & Basil over Fettuccine

Roasted Red Pepper with Chicken, Peas, Yellow Squash & Basil over Fettuccine
Prep Time 45 minutes
Servings 4 Servings
Calories 513 kcal
Ingredients
- 10 oz. boneless skinless chicken breast (or 8 oz. cooked)
- 1 Tbsp. vegetable oil divided
- 7 oz. roughly chopped roasted red pepper*
- 2 tsp. finely chopped garlic
- ¾ cup grated Parmigiano-Reggiano
- 2 tsp. sriracha sauce
- 2 Tbsp. extra virgin olive oil
- 8 oz. fettuccine can sub for whole-wheat
- 1 Tbsp. red wine vinegar
- 1 cup sliced onion
- 2 cups ¼” sliced yellow squash
- 2/3 cup about 4 oz peas
- ½ cup roughly chopped basil plus additional for garnish
Instructions
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Preheat oven to 400ºF. Place chicken on a baking tray and sprinkle with salt and pepper and brush with 1 tsp. of vegetable oil. Bake until cooked through, about 15 minutes depending on thickness. Allow to cool, then chop into bite-sized pieces. Reserve.
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This delicious recipe has pasta with chicken, red peppers, squash and a ton of nutrients making a well-balanced meal. A perfect healthy pasta dish!
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To make the pesto, place the red pepper, garlic, Parmigiano and sriracha in the bowl of a food processor. With the blade running, drizzle in the olive oil until a fairly smooth sauce forms. Taste and adjust seasoning if desired. Reserve.
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Bring a large pot of salted water to the boil. Cook the fettuccine according to package directions. Drain and reserve.
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Heat a large sauté pan over medium heat. Add the remaining 2 tsp. of vegetable oil and sauté the onion and yellow squash until lightly browned, about 5 minutes. Add the peas, reserved chicken and roasted red pepper sauce. Stir together then toss with the fettuccine and basil. Divide between 4 bowls and sprinkle with additional basil.
Recipe Notes
*Note: To reduce sodium, roast a fresh medium-sized sweet red pepper on the grill, over an open flame or in the oven until skin is black and charred. Let cool in paper bag, then peel off skin and chop.
An exclusive SharethePasta.org recipe.