I probably eat four to five whole bell peppers a week on average, at least. That’s not counting any that are eaten while dining out or while making a meal at home.
At least once a week, I make a batch of roasted peppers. I put them in a container, let them steam and then take them out, peel their skins off and slice them into bite-size pieces. I dip them in hummus, I salt and pepper them, I put mustard on them, I wrap them with turkey slices. Any way possible, I’ll have them.
Long story short, I’m so obsessed with bell peppers that I can’t believe it’s taken me this long to post up a recipe. Time just flies when you’re having fun, don’t it?
Roasted red pepper sauce is among the classics when it comes to pasta dishes. It’s light and healthy. The seemingly bland flavors of the bell peppers are transformed once roasted and the robust taste is incredible.
The butternut squash noodles soften when roasted and make that beautiful light consistency. The heartiness of the chicken is the perfection addition to this pasta.
Chopped parsley goes a long way here, finishing up the dish and adding that additional freshness to this winter pasta.
Honestly, while I’m looking forward to zucchinis being back in season (I’m counting down the days to summer, can you tell?), I’m going to miss my winter veggies. I’ve been having fun with butternut squash, beets and sweet potatoes. Later this week, I’m bringing you some turnips, too.
Who am I kidding? I can’t wait for the zucchinis!
Are you enjoying your winter spiralizing? What have you tried?
- 2 whole red bell peppers
- 1 large butternut squash, peeled, Blade C
- olive oil, to drizzle
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 3/4 cup diced white onion
- 1/3 cup chicken broth, low-sodium
- 1 cup chopped cooked chicken
- 1 tbsp freshly chopped parsley
- Preheat the oven to 400 degrees. Cut the bottom and tops off the bell peppers, remove the seeds inside and place on a baking tray lightly coated with cooking spray. Place the peppers insides up. Roast for 25 minutes.
- While the peppers are roasting, place your butternut squash noodles on a baking tray. Drizzle the noodles lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the noodles into the oven and roast for 10 minutes. When done, remove from heat and place into bowls.
- When the peppers are done roasting, place them into a food processor and pulse until no major chunks are left. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, red pepper flakes and onions. Let cook for about 3 minutes and then add in the pureed red peppers. Stir to combine and then add in the chicken broth and chicken. Cook for another 2 minutes to heat up the chicken.
- Pour the red pepper sauce and chicken mixture over the bowls of butternut squash noodles. Top each with freshly chopped parsley, to garnish.