Roasted Red Pepper & Garlic Alfredo with Grilled Chicken

Roast your own peppers and garlic at home for the sauce for this incredible pasta dish!

Each Monday, we have some sort of pasta dish. On occasion, I will switch it up and make something that takes a little bit longer than most pasta recipes. Roasting garlic takes some time, but it is so so worth it in the end. It’s really not labor intensive, nor do you have to babysit it, which is awesome. This pasta recipe also roasted red bells for a little roasted red pepper goodness as well. It makes the most delicious sauce with such full body flavor and then you add a little cream and cheese to it to knock it out of the ballpark. This recipe originally did not have meat, so we opted for some grilled chicken which paired perfectly with the sauce.

What You Need:

For the Roasted Garlic & Red Peppers:

• 2 heads garlic

• Olive oil

• Kosher salt

• 6 large red bell peppers, cut into quarters with seeds and membranes removed

For the Pasta:

• 16 oz. fettuccine pasta

• 1 Tbsp. olive oil

• 1/2 medium onion, diced

• 2 Tbsp. unsalted butter

• 1 cup vegetable or chicken broth

• 1/4 cup heavy cream

• 1/4 cup milk

• 1/2 cup freshly grated Parmesan cheese

• 1 Tbsp. fresh chopped parsley

• Salt and pepper to taste

• Chicken, grilled and sliced

Directions:

1. For the Roasted Garlic & Red Peppers: Cut the top off of the head of garlic and peel off as much of the outer skin without cloves falling off and place on a small piece of foil

2. Drizzle with a small amount of oil and sprinkle with salt. Wrap in foil leaving a small hole for venting. Place in an oven safe dish.

3. Bake in a preheated 425 degree oven for about 50 minutes or until a golden caramel color.

4. Let cool for about 30 minutes before squeezing out and mashing with a fork.

5. While your garlic cools, place quartered red bell pepper on a foil-lined baking sheet.

6. Place under the broiler for about 10 to 15 minutes or until skins are blackened.

7. Remove from oven and place in a zipper baggie for about 10 minutes.

8. Remove skin with fingers and roughly chop. Set aside.

9. For the Pasta: Cook pasta in salted water to al dente according to package directions. Drain and set aside.

10. Meanwhile in a large saucepan over medium heat, add olive oil and cook onions until softened, about 5 minutes.

11. Add onions with roasted peppers and garlic to a blender or food processor and puree.

12. Add butter to the saucepan and melt over medium heat. Then add pepper puree.

13. Add broth, heavy cream, milk, and season with salt and pepper. Stir well.

14. Remove pan from heat and stir in Parmesan cheese and parsley.

15. Add half of the cooked pasta and toss to coat.

16. Add remaining pasta and toss.

17. Serve garnished with additional Parmesan, parsley, and grilled chicken.

Recipe from Yellow Bliss Road