Award-Winning Velvety Roasted Red Pepper Chicken Penne

Ingredients

• 6 oz Boneless, skinless chicken breast
• 3 oz Whole wheat penne pasta
• 2 medium Red bell peppers
• 0.5 small Yellow onion
• 2 Garlic cloves
• 2 cups Fresh spinach
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Dried thyme
• 0.5 cup Low-sodium chicken or vegetable broth
• 0.25 cup Unsweetened almond milk
• 1 tbsp Nutritional yeast
• 1 tbsp Fresh lemon juice
• 1 tbsp Fresh parsley
• 1 pinch Black pepper

Instructions

1. Roast Peppers: Preheat oven to 400°F (200°C). Halve the red bell peppers, remove seeds and membranes. Place cut-side down on a baking sheet. Roast for 20-25 minutes until skin is charred and flesh is tender. Transfer to a bowl, cover with plastic wrap for 10 minutes to steam (this eases skin removal). Once cooled, peel and discard the skin.
2. Cook Pasta: While peppers roast, bring a medium pot of water to a boil. Add whole wheat penne and cook according to package directions until al dente. Drain, reserving 1/4 cup of the pasta water, and set aside.
3. Prepare Chicken: Pat chicken breast dry. Season lightly with black pepper (and a tiny pinch of salt or salt-free seasoning if desired). Heat 1/2 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 4-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet, let rest for a few minutes, then slice against the grain.
4. Sauté Aromatics: In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and dried thyme, cook for another 1 minute until fragrant.
5. Make Sauce: In a blender, combine the peeled roasted red peppers, sautéed onion and garlic, smoked paprika, low-sodium broth, unsweetened almond milk, nutritional yeast (if using), and fresh lemon juice. Blend until completely smooth and creamy.
6. Combine & Finish: Pour the blended sauce back into the skillet. Bring to a gentle simmer. Add the cooked penne and sliced chicken. Toss to coat evenly. Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
7. Serve: Divide the pasta between two plates. Garnish with fresh chopped parsley and a grind of fresh black pepper.

Nutrition (per serving)