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When it comes to cooking, I love to experiment with fun new recipes in the kitchen. This summer I created a delicious Roasted Red Pepper & Mushroom Cream Pasta recipe that I’m sharing with you today. I’ve cooked this dish several times for different friends and family to rave reviews each time!
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Roasted Red Pepper & Mushroom Cream Pasta is a simple yet delicious recipe is sure to please the entire family.
Roasted Red Pepper & Mushroom Cream Pasta
- 1lb boneless skinless chicken breasts
- 6 slices bacon
- one head garlic
- 2 red peppers
- 1 to 2 cups mushrooms
- 1.5 cups chicken broth
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 cup shredded parmesan cheese (plus extra for garnish)
- 1 box of your favorite pasta, prepared
Preheat the oven to 450 degrees. Slice red peppers in half and discard seeds. Place peppers cut side down on a large pan along with mushrooms.
Slice the bottom off of one head of garlic; place on the pan with the other veggies.
Roast for 20 minutes or until the red peppers begin to blacken. After the veggies cool, slice the peppers and mushrooms.
While the veggies are roasting, cook bacon in a large skillet. Remove from pan and discard all but one tablespoon of grease.
Pound chicken breasts to 1/2 inches thick, place in the skillet and cook with remaining bacon grease.
Remove chicken to the plate with cooked bacon.
Scoop 3-5 cloves of roasted garlic out of the roasted garlic head. Mash with a fork. Whisk mashed roasted garlic, 1/2 cup white wine, and 1.5 cups of chicken broth to the drippings in the skillet.
Bring to a boil. Boil gently for 8-10 minutes or until the liquid thickens and reduces.
Whisk in 1 cup parmesan cheese and 1/2 cup heavy cream. Heat thoroughly.
Return chicken to the skillet. Add sliced roasted red peppers and mushrooms. Serve over cooked pasta and garnish with shredded parmesan cheese and crumbled bacon.
This Roasted Red Pepper & Mushroom Cream Pasta is as good as any you’ll order in a restaurant!
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