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Creamy Roasted Red Pepper Pasta with Chicken with spinach and mushrooms
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Roasted Red Pepper Pasta with Chicken

Creamy Roasted Red Pepper Pasta with Chicken is a mix of fettuccine noodles coated in a sweet, smoky creamy roasted red pepper sauce, sauteed mushrooms, baby spinach, and chicken.
Course Main
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 418kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 4 ounces Cream Cheese
  • 48 ounces Roasted Red Peppers
  • 14.5 ounces Diced Tomatoes
  • 2 tablespoons Olive oil divided
  • 2 cloves Garlic minced
  • 1 teaspoon Salt divided
  • 16 ounces Fettuccine
  • 1 pound Chicken Breast cut into 1 inch cubes
  • 2 teaspoon Italian Seasoning
  • 10 ounces Baby Spinach
  • 8 ounces Mushrooms

Instructions

  • In a medium saucepan over medium heat add 1 tablespoon of olive oil and stir in minced garlic. Cook for 1-2 minutes until garlic begins to soften.
  • Add roasted red peppers and diced tomatoes (including juices), and ½ teaspoon of salt. Continue to cook, stirring occasionally for 10 minutes.
  • Remove saucepan from heat and use an immersion blender to puree mixture until it is smooth. Place the pan back on the heat and turn heat to low. 
  • Slowly stir in the cream cheese until it is smooth. Set the heat to simmer and let sauce continue to cook while you prepare the other ingredients.
  • Add 1 tablespoon of salt to a large pot of water. Place the pot over high heat and begin to bring to a boil.
  • While the water comes to a boil prepare the chicken by sprinkling it with the remaining salt.
  • Add remaining olive oil to a skillet and cook chicken over medium heat. As the chicken cooks add the Italian seasoning. Continue to cook chicken until it is browned on all sides and cooked through, about 7-10 minutes. Place on a plate.
  • Once the water in the large pot begins to boil add the fettucine. Cook according to package instructions (approximately 12 minutes).
  • Add the mushrooms to the skillet you used for the chicken. Cook over medium heat for 5-6 minutes until they are softened. Remove mushrooms and add the baby spinach. Cook for 1-2 minutes until just wilted.
  • Drain the cooked pasta and place it back in the pot. Pour in the roasted red pepper sauce and toss pasta in it until well coated. Add chicken the chicken, spinach, and mushrooms and toss until well mixed.
  • Serve immediately.

Nutrition

Calories: 418kcal | Carbohydrates: 52g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2846mg | Potassium: 1010mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4519IU | Vitamin C: 95mg | Calcium: 168mg | Iron: 5mg