Monday, July 4, 2011

Super Simple Pepper Pasta

My step dad has this moto ... "if you can use cream, why use milk. What a great moto! Heavy whipping cream truly makes everything taste better. This recipe calls for cream but if you are watching your calories, you could use milk. But if you aren't worried about your calories, just enjoy the sweet heavy whipping cream! You can easily change the vegetables and seasonings to make it your own. Let me know if you try any other combinations and share them with me.

1/2 pound pasta, cooked and drained
Chicken, cooked and cubed (seasoned with your favorite seasoning ... you can even use cajun spices to really vamp it up)
1/2 red pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
1 can cream of chicken soup
Heavy whipping cream (as much as you think you need to thin out the sauce)

1. Saute the peppers and onion in a pan with butter and seasoning until the onions just begin to turn translucent. Set aside. (I like to cook the chicken in the same pan but that is completely up to you)
2. Place 1/4 cup of the cooked pepper and onion mixture in a blender with 1/4 cup heavy whipping cream (or milk). Blend until smooth. Add to the cooked chicken and allow the sauce to simmer for about 3-5 minutes.
3. Combine the pasta, cooked peppers and onion, chicken mixture, and cream of chicken soup.
4. Add the heavy whipping cream until the sauce is your desired consistency.

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