Rigatoni, grilled chicken, mushrooms, spinach, red peppers, roasted red pepper cream sauce (B) (GF)

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.

Cook the Rigatoni

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.

Grill the Chicken

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.

Sauté the Vegetables

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.

Make the Roasted Red Pepper Cream 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.

Combine Pasta, Chicken, and Sauce

Divide the Pasta Brio into serving bowls and enjoy while hot. Optionally, garnish with fresh herbs or grated cheese if desired.

Serve

Rigatoni pasta

Grilled chicken breast

Mushrooms

Fresh spinach

Red bell pepper

Roasted red pepper

Heavy cream

Garlic, minced

Olive oil

Salt

Black pepper

Italian seasoning

Pasta Brio

Make Pasta Brio Recipe in just 40m. Rigatoni, grilled chicken, mushrooms, spinach, red peppers, roasted red pepper cream sauce (B) (GF)

Pasta Brio Recipe

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