Pasta Brio Recipe
Rigatoni, grilled chicken, mushrooms, spinach, red peppers, roasted red pepper cream sauce (B) (GF)
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Ingredients
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Pasta
Protein
Vegetables
Sauce
Method
Pasta Preparation
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Grilling Chicken
Grill the Chicken
Season the chicken breasts with salt, black pepper, and Italian seasoning. Preheat the grill to medium-high heat and grill the chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes, then slice into strips.
Vegetable Sauté
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and red bell pepper, cooking for about 5 minutes until they begin to soften. Stir in the fresh spinach and cook until wilted.
Sauce Preparation
Make the Roasted Red Pepper Cream Sauce
In a blender, combine the roasted red pepper and heavy cream. Blend until smooth. Pour the mixture into the skillet with the sautéed vegetables, stirring to combine. Season with salt, black pepper, and Italian seasoning. Allow to simmer for 2-3 minutes until heated through.
Combining Ingredients
Combine Pasta, Chicken, and Sauce
Add the drained rigatoni and sliced grilled chicken to the skillet with the sauce and vegetables. Toss gently to combine, ensuring the pasta is well coated with the sauce. Heat through for an additional 2 minutes.
Serving
Serve
Divide the Pasta Brio into serving bowls and enjoy while hot. Optionally, garnish with fresh herbs or grated cheese if desired.
