Creamy Red-Pepper Sauce

Creamy Red-Pepper Sauce
Servings: 6 Prep 15 mins Cook 15 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 jar (12 ounces) roasted red peppers, drained and pureed
  • 1 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile pepper or cayenne pepper
  • 1 cup frozen peas, thawed
  • 1 cup grape tomatoes, halved
  • 1/2 cup cilantro, chopped

Make It

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until golden. Add garlic; cook 1 minute.

2. Add pepper puree, cream, salt, cumin and ground chipotle. Bring to a boil. Lower heat to medium low; simmer, covered, 5 minutes. Add peas, tomatoes, cilantro; cook for 1 minute.

Red, White and Green Fusilli:

3. While Creamy Red Pepper Sauce is simmering, boil 1 pound fusilli or rotini until firm but tender, following package directions. Toss with sauce. Garnish with additional chopped cilantro, if desired.

Red-Pepper Chicken:

4. Make Creamy Red Pepper Sauce, omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Makes 6 servings.

5.

6. Nutrient Value Per Serving: 479 calories, 27 g fat (11 g saturated), 44 g protein, 16 g carbohydrate, 7 g fiber, 1,149 mg sodium, 153 mg cholesterol.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 238, Fat, total (g): 20, chol. (mg): 54, sat. fat (g): 10, carb. (g): 13, fiber (g): 3, pro. (g): 4, sodium (mg): 848, Percent Daily Values are based on a 2,000 calorie diet.