TexMex Roasted Red Pepper Pasta
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TexMex Roasted Red Pepper Pasta
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This TexMex Roasted Red Pepper Pasta is smothered in a creamy roasted red pepper sauce spiked with fiestalicious spices and bursting with chipotle chicken, spinach and black beans!
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Ingredients
Pasta
- 8 oz. Pasta of Choice
Chicken
- 1 Recipe Chipotle Chicken optional
Roasted Red Pepper Pasta Sauce
- 2 large red bell peppers , seeds and membranes removed, cut in half
- 1 small white onion, peeled and quartered
- 4 garlic cloves, peeled
- 1 tablespoon flour
- 1 .5 oz. low sodium chicken broth
- 1/2 tsp EACH salt, chipotle chili powder
- 1/4 tsp EACH cumin, smoked paprika, pepper
- 8 oz. cream cheese, cubed and softned
- 3/4 cup black beans, rinsed and drained
- 1 cup packed fresh spinach, chopped
Garnish
- cilantro (optional)
Instructions
- If using chipotle chicken, season with the wet rub and set aside.
- Roast red peppers by placing the halves, skin side up, on a lined (foil/ parchment paper) baking sheet and press them flat with your hand. Broil on the top oven rack for 10-minutes, or until the skins are mostly black. (You may need to rotate your peppers half way through to char evenly.) Once peppers are blackened, place them in a paper bag or freezer bag, and close tightly, allowing them to steam while you prepare the chicken or for at least 10 minutes.
- Meanwhile, begin cooking pasta according to package directions in generously salted water and cook the chicken.
- Heat large skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely blackened on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 3-5 minutes before slicing.
- After peppers have been steaming at least 10 minutes, peel the outer charred skin off with your hands – it will slip right off. Add bell peppers, onion and garlic to a food processor/blender and pulse until smooth.
- Add red pepper puree to the same skillet your chicken was cooked in (there should still be some oil left – if not heat 1 tablespoon olive oil) and saute for 5 minutes over medium heat. Stir in 1 tablespoon flour and cook an additional minute. Whisk in chicken broth and bring to a simmer. Add spices listed under "Roasted Red Pepper Pasta Sauce." Simmer until sauce is slightly thickened, 3-5 minutes. Stir in cream cheese until smooth. Add black beans and cook until heated through, then stir in spinach.
- Add pasta to the sauce and stir until well combined. Top individual servings of pasta with chicken and cilantro.
Notes
- Pasta: Cook the pasta al dente, drain with cool water and toss with a drizzle of oil to prevent it from sticking together. Store in an airtight container in the refrigerator until ready to use.
- Bell peppers: Roast, peel and store in an airtight container in the refrigerator.
- Sauce: Go one step further and blend the bell peppers and all of the sauce ingredients and store in an airtight container in the refrigerator.
- To store: Store the pasta in an airtight container in the refrigerator for up to 5 days.
- To freeze: Let the pasta cool to room temperature then transfer to a freezer safe, airtight container. Label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating per instructions.
- To reheat in the microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
- To reheat on the stove: For larger portions, reheat pasta gently on the stove, stirring occasionally. You may need to add a splash of milk to make it ultra creamy again.
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