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Lightened Up Roasted Red Pepper Goat Cheese Chicken Alfredo Pasta

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Cook Time 20 minutes
Total Time 20 minutes
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 300 grams roasted red peppers
  • 3 cloves garlic
  • 220 grams chicken breast
  • 100 grams tomato sauce
  • 1/4 teaspoon spicy smoked papria
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground oregano
  • 200 ml. chicken broth
  • 300 grams low fat evaporated milk
  • 120 grams wholegrain macaroni uncooked
  • 100 grams soft goat cheese
  • salt to taste

Method
 

  1. Heat some olive oil in a pan and sautee chicken until no longer pink. Remove it from pan.
  2. Add minced garlic, red peppers (cut into strips), tomato paste, broth and milk and stir.
  3. Puree with an inmersion blender. If you don't own one, use your food processor.
  4. Put chicken back into the pan and stir to cover with the sauce.
  5. Add uncooked macaroni and boil them in the sauce until they are completely cooked. This depends on the kind of pasta you're using, but it should take 10-15 minutes.
  6. You can also make just the sauce and then stir in cooked pasta, but I made it all in one pan.
  7. Add crumbled goat cheese and enjoy!

Notes

I used jarred peppers.
Penne and macaroni work well if you're making it all in the same pan. If you want to use a different kind of pasta, I think it's best to boil it first!

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