Wednesday, September 2, 2009

Fettuccine with Creamy Roasted Red Pepper Sauce

This recipe is courtesy of Ellie Krieger, a healthy chef and nutritionist from her The Food You Crave cookbook. I added chicken to it to make it a more balanced meal and served it with a salad. The recipe calls for whole-wheat pasta, which I would normally use, but regular Barilla fettuccine was on sale at the store, so that is what I bought. Note: I have altered the cooking instructions just a bit.

2 Tbsps olive oil
1 small onion, chopped (about 1 cup)
2 large garlic cloves, chopped
1 (16-ounce) jar of roasted red peppers, drained, rinsed and chopped
1/2 cup low sodium chicken broth
1 cup crumbled feta cheese (6 ounces)
1 (16-ounce) box whole-wheat fettuccine
Salt and black pepper to taste
2 Tbsps. chopped fresh flat-leaf parsley

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted red peppers and cook, stirring a few times until heated through. Remove from the heat and let cool slightly.

Transfer the red pepper mixture to a food processor, add the broth and all but 2 tbsps. of the feta. Process until combined and smooth, about 30 seconds. Return the sauce back to the skillet and reheat over low to medium heat.

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water (I didn't need it.) Add the pasta to skillet and toss with the sauce. (Here is also where you would add the cooked chicken - cut into bite-sized pieces.) Add the reserved pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Divide among pasta bowls. Sprinkle with the parsley and reserved feta. Makes 4 entree servings.

No comments:

Post a Comment