Spicy Red Pepper Chicken Alfredo

This pasta dish is a creamy Alfredo with just the right spicy kick. It is the perfect comfort food.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 8  ounces pasta
• 2  chicken breasts, diced
• 1  tablespoon olive oil
• 1⁄2-1  teaspoon cayenne pepper
• 1  tablespoon butter
• 1  teaspoon  minced garlic (2 cloves)
• 2  fresno bell peppers, diced
• 1  tablespoon flour
• 1⁄2 cup 2% low-fat milk
• 1⁄4 cup half-and-half
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon basil
• 1⁄4 cup  reserved-cooking water
• 1  teaspoon lemon juice
• 1⁄2 cup  grated parmesan cheese

Directions

1. Cook pasta according to package directions. **Reserve 1/4 cup of cooking water** Drain.
2. Meanwhile, while pasta is cooking, fry chicken in 1 tablespoon of oil in a skillet. Sprinkle cayenne pepper over chicken and stir to coat.
3. Set pasta and chicken aside and keep warm.
4. Melt butter in a wok over medium heat. Add the Fresno peppers and garlic. Saute for 2 minutes.
5. Add flour, stirring constantly, until all of the butter is absorbed and the mixture becomes straw colored.
6. Remove from heat. Whisk in the milk and half-and-half.
7. Return wok to stove and increase heat to medium-high. Whisk constantly until slightly thickened, about 2 minutes.
8. Add the reserved cooking water, lemon juice, salt, pepper, basil, and cheese. Stir until smooth.
9. Pour sauce over pasta and toss to coat Add chicken and serve.