Ingredients
g
12 oz (350g) roasted red peppers, drained
g
½ cup (65g) toasted walnuts
g
½ cup (75g) cherry tomatoes
g
2 cloves garlic, smashed
f
2 tbsp fresh parsley
m
½ cup (120ml) olive oil
w
2 tbsp wine vinegar
h
2 tsp honey
s
2 tsp smoked paprika
c
½ tsp cayenne pepper
g
1 lb (450g) boneless chicken, cubed
I
3 tsp Italian seasoning
R
Red pepper flakes to taste
g
1 cup (100g) grated parmesan cheese
g
1 lb (450g) short cut pasta
g
1 cup (30g) fresh basil, chopped
g
1 cup (30g) arugula
Directions
1
To make the red pepper sauce. In a blender or food processor, combine the red peppers, walnuts, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 tsp paprika, cayenne, and a generous pinch of salt. Blend until smooth, about 1 minute.
2
Set a large pot or skillet with sides over medium-high heat. Add the chicken, Italian seasoning, 1 tsp paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.
3
To the same pot, pour in 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Do not drain the pasta water. If needed, add additional water to help the pasta cook.
4
Stir in the roasted red pepper sauce (you may not need it all), parmesan, and basil. Toss until very creamy and heated through. Slide in the chicken and any juices left on the plate.
5
Serve the pasta topped with fresh parmesan and arugula. Enjoy!
