Roasted Red Pepper Chicken Alfredo Bake
Red Pepper Chicken Alfredo Bake ~ Pasta Smothered in Light Roasted Red Pepper Sauce, Chicken & Cheese!
Servings: 8 servings
- 2 whole red peppers
- 2 Tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 2 garlic cloves minced
- 1 small onion diced
- 1 c. chicken broth
- 1/3 c. flour
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 c. greek yogurt
- 1 c. milk
- 1 lb medium shell pasta
- 2 c. Sargento® Chef Blends™ Shredded 6 Cheese Italian divided
- Green Onion for topping
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice.
Meanwhile prepare pasta according to package directions.
Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through.
In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you'd like.
In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.
Calories: 571kcal | Carbohydrates: 57g | Protein: 37g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 452mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 42mg | Calcium: 184mg | Iron: 1.6mg