Garlic Chicken Pasta with Roasted Red Pepper Cream Sauce

 

Jeff cooks dinner on Thursdays. He made this pasta last week. It is yummy and quick. The recipe is from the Betty Crocker website.

 

 

 

 

 

 

Garlic Chicken Pasta with Roasted Red Pepper Cream Sauce

8 oz. uncooked spaghetti
1 (7.25-oz.) jar roasted red bell peppers, well drained
1 1/4 cups skim milk
1 tablespoon all purpose flour
1/4 teaspoon salt
4 boneless skinless chicken breast halves
1/2 teaspoon garlic-pepper blend
1 teaspoon olive oil
 

Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.

Sprinkle chicken evenly with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 4 to 5 minutes on each side or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.

Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Stir in oil. Serve sauce over chicken and spaghetti.

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