Friday, June 10, 2011

Roasted Red Bell Pepper Pasta


8 oz penne (I used brown rice penne)
15 oz jar roasted red bell peppers, drained
7.5 oz ricotta
8 oz Italian 6-cheese blend (I used Sargento)
Strips of grilled chicken (I used a couple handfuls but next time will use more)

Cook pasta according to package directions in salted water. While pasta is cooking, puree bell peppers in food processor. Add cheeses and puree into a sauce. Drain pasta and put back in pot. Add sauce and chicken and mix together.

Ethan made sure everything was pureed REALLY well ;)

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