Roasted Red Pepper Pasta w/ Chicken Recipe Idea

 

Roasted Red Pepper Pasta w/ Chicken

Ingredients:

•3 (cups) red bell peppers, whole

•2 shallots, whole in peel – you can cook them this way but use two tablespoons of the cooked shallot in the recipe

•2 cloves garlic, whole in peel

•1 cup unsweetened almond milk

•4 tsp olive oil

•3/4 tsp. sea salt

•1/4 tsp. ground black pepper

•1 tbsp. almond flour

•2 Tbs grated parmesan, for garnish

•24 oz baked chicken or shredded chicken

For the “Noodles”:

•1 large spaghetti squash, baked and shredded-looking for 3 cups cooked

Directions:

1. Heat oven to broil.

2. Place the bell peppers and shallots on a baking sheet lined with tin foil or parchment paper.

3. Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool.

4. Peel away charred skin, seeds and stems on the red pepper. Set aside.

5. Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, almond flour, and blend until smooth.

6. Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3-4 minutes, until heated through.

Add the spaghetti squash noodles to the sauce in the skillet and toss. Cook for an additional 1-2min.

7. Add 6 oz baked chicken to each serving to serve. Garnish with chopped basil and a sprinkle of Parmesan.

Makes 4 servings, Per serving:

3 vegetables, 3 condiments,

1 healthy fat, 1 leaner