Roasted Red Pepper Butternut Squash Pasta with Chicken
- 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.