A quick tomato and roasted red pepper sauce is all it takes to put this pasta dish together in no time flat. If you’ve already got cooked chicken on hand, the only thing to cook is your pasta…doesn’t get much easier than that! And for the vegetarians, feel free to substitute some cannellini beans for the grilled chicken to keep up with your protein!
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I know I first shared this meal with you guys in a meal plan post way back at the end of March. I actually almost forgot about coming back to share it with you all…otherwise, I totally would have done it sooner!
You guys should know by now that we’re all about quick and easy meals on weeknights. Anything that means fewer dishes, fewer prep, shorter cook time, or easy cooking methods always makes the top of our list. Plus, then there’s always the fact that we love a good pasta dish, too, so this recipe definitely fits the bill for us.
A quick and delicious sauce comes together easily in a food processor while you cook up your pasta of choice (you could always use zoodles or spaghetti squash, too!), and if you’ve already got your chicken cooked ahead of time (I’m a big fan of cooking on a Sunday and having for the week ahead!) then you’re set to go.
This was even a recipe that Lucas enjoyed, so feel free to use whichever kind of noodles fit the whole family!
Sweet Tooth, Sweet Life
A quick tomato and roasted red pepper sauce is all it takes to put this pasta dish together in no time flat. If you’ve already got cooked chicken on hand, the only thing to cook is your pasta…doesn’t get much easier than that! And for the vegetarians, feel free to substitute some cannellini beans for the grilled chicken to keep up with your protein!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 (12 oz.) jar roasted red peppers, drained*
- 1 (15 oz.) can Italian-style diced tomatoes, drained
- 1/4 cup onion, chopped
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian Seasoning
- 1 lb. fettuccini pasta, or any pasta/noodle of choice
- 1/4 cup freshly grated Parmesan cheese
- 3-4 grilled chicken breasts, seasoned to your liking
- 1 (10 oz.) bag fresh baby spinach
Instructions
- In a large blender or food processor, combine all ingredients and blend for 1-2 minutes. Set aside.
- Cook fettuccini according to package directions, usually 10-11 minutes. Empty contents of bag of spinach into colander and pour hot pasta over the top to drain (and wilt the spinach in the process).
- Return pasta and spinach to pot. Pour roasted red pepper sauce over top, and toss until well combined.
- Serve pasta in individual bowls, topping each with grilled chicken (or other protein of choice) and a sprinkling of fresh Parmesan cheese, if desired. Enjoy!
lightly adapted from this recipe
Hope you guys enjoy! 🙂
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