Garlic Chicken Pasta With Roasted Red Pepper Cream Sauce Recipe

Ingredients

8

oz. uncooked spaghetti

1

(7.25-oz.) jar roasted red bell peppers, well drained

1 1/4

cups skim milk

1

tablespoon all purpose flour

1/4

teaspoon salt

4

boneless skinless chicken breast halves

1/2

teaspoon garlic-pepper blend

1

teaspoon olive oil

Preparation

Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.

Sprinkle chicken evenly with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 4 to 5 minutes on each side or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.

Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Stir in oil. Serve sauce over chicken and spaghetti.