Pasta cremosa con pimiento rojo asado

Ingredientes

• 1 lb boneless skinless chicken breasts (, grilled and sliced into strips*)
• 12 oz. dry liguine or fettuccine pasta
• 2 Tbsp butter
• 1/3 cup finely chopped shallot
• 1 Tbsp minced garlic
• 1 1/2 Tbsp flour
• 1 1/4 cups milk
• Salt and freshly ground black pepper
• 1/4 cup heavy cream
• 1 (16 oz) jar roasted red bell peppers, drained
• 1/2 cup finely shredded parmesan cheese (, plus more shredded or shaved for serving)
• 2 Tbsp each chopped fresh basil and parsley

Preparación

1. 1

   Bring a large pot of salted water to a boil and cook pasta according to directions on package to al dente. Meanwhile, melt butter in a saute pan over medium heat. Add shallot and saute 2 minutes or until lightly golden then add garlic and saute 30 seconds longer. Add flour and cook, stirring constantly 1 minute. While whisking slowly pour in milk. Season with salt and pepper to taste and cook until it begins to thicken then reduce heat slightly, stir in cream, bell peppers and parmesan and cook just until parmesan has melted. Pour mixture into a blender, cover and blend until peppers are nearly pureed (some small chunks are fine). Return sauce to pot then add drained pasta to sauce, toss to evenly coat and heat and toss over low heat for a minute to allow some of the sauce to soak into pasta. Toss in 1 Tbsp of basil and parsley. Plate and top with grilled chicken, parmesan and remaining basil and parsley. Serve immediately.

2. 2

   *To grill chicken - preheat a grill to 425 degrees. Pound thicker parts of chicken to even thickness (or if they are very thick just slice in half through the thickness to get two portions). Brush chicken lightly with olive oil then season both sides with salt and pepper. Brush grill grates lightly with oil and grill rotating once halfway through cooking until center of chicken registers 165, about 7 - 8 minutes total. Then transfer to a plate, cover with foil and let rest 5 - 10 minutes before slicing.

3. 3

   Recipe source: Cooking Classy