Creamy Red Pepper Pasta Inspired by Chef Miller

Total Time
45mins
Prep 15 mins
Cook 30 mins

This dish was inspired by Chef Miller's Red Pepper Dip recipe. The celery seeds give it a little taste of salt without adding any salt; thus making it low in sodium even though it is pretty rich in other areas. It the cream, Parmesan cheese and red peppers complement each other in a very nice way.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Brush red peppers with a small amount of olive oil, place in oven to roast.
  3. In a skillet, heat olive oil and cook green onions and mushrooms until tender, add garlic and brown.
  4. Add cream, Parmesan cheese, and chicken; turn heat down to low on stove top.
  5. When peppers are tender, remove them from oven and take off stems and remove seeds.
  6. Then slice the peppers into strips and add peppers to sauce.
  7. When pasta is cooked, place into warm, shallow bowls and serve immediately.

Reviews

(3)
Most Helpful

This was beautiful!!! I made it for my mum as a suprise, and she loved it. Thank you!

Lisa_WA May 14, 2009

Made this but left out chicken, needed a pasta dish to go with my Chicken Chasseur (byRecipezaar) Had that with Great sauteed vegetables (by Eric Walker) Awonderful meal.

L DJ April 24, 2002

Very good, I increased the garlic, used roasted red peppers from a jar (rinsed and sliced, then added to sauce). Used heavy whipping cream and although the sauce didn't thicken at all - it tasted wonderful. Used frozen, pre-cooked diced chicken meat as well. Left out the basil and parsley. Great leftovers too!

HopeK February 27, 2002

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