Roasted Red Pepper Butternut Squash Pasta with Chicken

Categories:
Nb persons: 3
Yield:
Preparation time: 10 minutes
Total time: 50 minutes
Source:

Roasted Red Pepper Butternut Squash Pasta with Chicken Cook Time: 40 minutes 1 Ingredients
2	whole red bell peppers
1 large	butternut squash, peeled, Blade C
	olive oil, to drizzle
	salt, to taste
	pepper, to taste
1/2 tsp	garlic powder
1 tbsp	olive oil
2	garlic cloves, minced
1/4 tsp	red pepper flakes
3/4 cup	diced white onion
1/3 cup	chicken broth, low-sodium
1 cup	chopped cooked chicken
1 tbsp	freshly chopped parsley

Instructions

Preheat the oven to 400 degrees. Cut the bottom and tops off the bell peppers, remove the seeds inside and place on a baking tray lightly coated with cooking spray. Place the peppers insides up. Roast for 25 minutes.
While the peppers are roasting, place your butternut squash noodles on a baking tray. Drizzle the noodles lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.
When the peppers are done roasting, place them into a food processor and pulse until no major chunks are left. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, red pepper flakes and onions. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.
Pour the red pepper sauce and chicken mixture over the bowls of butternut squash noodles. Top each with freshly chopped parsley, to garnish.

Recipe uploaded with Shop'NCook for iPhone.

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