This chicken and roasted red pepper alfredo recipe can be on your table in 20 minutes, thanks to the use of precooked, boneless, skinless chicken breast tenders!
8ouncescooked boneless skinless chicken breast,cut into bite sized pieces
8ounces(1/2 jar) roasted red peppersdrained and roughly chopped
1Tablespoonavocado oilor other healthy cooking oil
1Tablespoonall-purpose flour
1small oniondiced medium
2clovesgarlicminced
4ounceshalf and half
4ouncesskim milk
4ounceslow fat white cheeseI used low fat white cheddar
4ouncesgrated Parmesan cheese
¼teaspoonsalt
¼teaspoonwhite pepperor black pepper
½cup(1 large bunch) flat leaf parsleyfinely chopped
½poundpasta(your favorite type) cooked to al dente
Instructions
Roasted Red Pepper Alfredo Sauce:
Heat oil in a medium sized pan over medium heat. Add onions and garlic and saute 4 minutes, or until tender. Stir in flour and cook for 1 minute.
Reduce heat to medium-low and add half and half, milk, cheese, salt and pepper. Stir until cheese has melted. Add roasted peppers to sauce.
Remove from heat and pour sauce into food processor or blender to puree, or use an immersion blender.
Finishing Steps:
Transfer sauce back into hot pan and stir in cooked chicken (reserve a little for garnishing the top) and toss with cooked pasta. Taste and adjust seasonings.
Garnish with more Parmesan cheese and chopped parsley, if desired.