Chicken Pasta in Roasted Red Pepper Sauce

Chicken Pasta in Roasted Red Pepper Sauce
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Calories 499 cals
Total Fat 15 g
Cholesterol 77 mg
Dietary Fiber 2 g
Sodium 672 mg
Protein 39 g
Total Carbohydrate 49 g

Prep Time: 20 Minutes

Time to Table: 20 Minutes

Serves: 4 (1 1/2 cup per serving)


  • 2 1/2 cups uncooked penne pasta
  • 1/2 cup Daisy Cottage Cheese
  • 7 ounce jar roasted red peppers, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 large garlic cloves, grated
  • 1 tablespoon all purpose flour
  • 1/8 teaspoon black pepper
  • 2/3 cup skim milk
  • 2 cups chopped cooked boneless chicken breasts


Cook the pasta according to the package directions and drain. Meanwhile, in a food processor (or blender container), combine the cottage cheese, roasted peppers and Parmesan cheese. Cover and process for 30 to 45 seconds or until smooth. Set aside. In a 12-inch nonstick skillet, heat the oil over medium heat. Add the garlic. Cook for 1 minute, stirring constantly. Stir in the flour and pepper, and then stir in the skim milk. Bring the mixture to a boil. Remove from the heat and cool for 1 minute, stirring frequently. Stir in the cottage cheese and red pepper mixture. Return to the heat and cook until bubbly (about 2 minutes). Top the cooked pasta with the warmed chicken. Top with the sauce and serve. Garnish with diced peppers, if desired.


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