Creamy Chicken & Pepper Pasta
4 small chicken breast 1 tsp garlic
1/4 tsp thyme
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp rosemary
1 package gluten-free linguine noodles
1/2 cup whole milk
1/4 cup parmesan cheese grated
1/8 tsp black pepper
1/8 tsp kosher salt
Bring to boil on med-high heat
1/2 jar of Mezzetta Roasted Bell Peppers, Diced
1 tsp flour
1/8 tsp water
1/2 cup baby portabella mushroom
Mix together the garlic, thyme, sea salt, black pepper, and rosemary, then sprinkle on each side of chicken breasts. Grill or pan sear, until lightly blackened.
Go ahead and get a large pot of water boiling for the noodles. Next, you'll want to cut the chicken into small thin strips and then set aside for a moment.
Now we'll get started on the sauce. Mix the cream of chicken, whole milk, Parmesan, black pepper, and Kosher salt together in a sauce pan and bring to boil on medium-high heat.
Mix together the flour and cold water then slowly stir into sauce, letting the mixture cook for two minutes while stirring and then reduce heat to a simmer.
Now we're almost done, so you'll want to add in the baby portabella mushrooms and the chopped Mezzetta roasted bell peppers! Let simmer while cooking noodles for a few minutes
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