Chicken Pasta in Roasted Red Pepper Sauce
Prep Time
20mins
Time to Table
20mins
Servings
4 (1 1/2 cup per serving)
Ingredients
- 2 1/2 cups uncooked penne pasta
- 1/2 cup Daisy Cottage Cheese
- 7 ounce jar roasted red peppers, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 large garlic clove, grated
- 1 tablespoon all-purpose flour
- 1/8 teaspoon black pepper
- 2/3 cup skim milk
- 2 cups chopped cooked boneless chicken breasts
Ingredients
- 2 1/2 cups uncooked penne pasta
- 1/2 cup Daisy Cottage Cheese
- 7 ounce jar roasted red peppers, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 large garlic clove, grated
- 1 tablespoon all-purpose flour
- 1/8 teaspoon black pepper
- 2/3 cup skim milk
- 2 cups chopped cooked boneless chicken breasts
Directions
- Cook the pasta according to the package directions and drain.
- Meanwhile, in a food processor (or blender container), combine the cottage cheese, roasted peppers, and Parmesan cheese. Cover and process for 30 to 45 seconds or until smooth. Set aside.
- In a 12-inch nonstick skillet, heat the oil over medium heat. Add the garlic. Cook for 1 minute, stirring constantly. Stir in the flour and pepper, and then stir in the skim milk. Bring the mixture to a boil. Remove from the heat and cool for 1 minute, stirring frequently.
- Stir in the cottage cheese and red pepper mixture. Return to the heat and cook until bubbly (about 2 minutes).
- Top the cooked pasta with the warmed chicken. Top with the sauce and serve.
- Garnish with diced peppers, if desired.
- Calories:499
- Cholesterol:77
- Dietary Fiber:2
- Protein:39
- Sodium:672
- Total Carbohydrate:49
- Total Fat:15
