Pennewithroastedredpepperartichokegarlicpuree Recipes

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE

Steps:

• Boil water for penne with a dash of salt added.
• Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
• Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• Stir in olive oil, garlic powder and salt & pepper to taste.
• Cook then drain pasta. Stir in the puree.
• Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• Serve immediately.

ROASTED PEPPER CHICKEN PENNE

Steps:

• Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

PASTA IN THE PINK WITH RED PEPPER PUREE

Steps:

• Preheat oven to 500°.
• Bring 5 quarts of water to a boil in a big pot.
• Halve the peppers, remove the seeds, and puree them in a blender; you should have about 1 cup puree.
• In a big bowl, combine all the ingredients except the pasta and butter.
• Parboil the pasta for 4 minutes; drain and add to the ingredients in the bowl; tossing to combine.
• Divide the pasta mixture among 6-8 individual, shallow, ceramic gratin dishes (1 ½ to 2 cups capacity).
• Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.