Recipe: Red-Pepper Sauce with Chicken (using roasted red peppers and ricotta) (food processor)

RED-PEPPER SAUCE WITH CHICKEN

1 (12 oz) jar roasted red peppers, drained, divided use
1 (15 oz) tub part-skim ricotta cheese
1/3 cup freshly grated Parmesan cheese
1 large garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound bow-tie or other fancy-shaped pasta, uncooked
1 (10 oz) box frozen green peas
2 cups shredded cooked chicken*
chopped parsley (for garnish)

Bring a large pot of lightly salted water to a brisk boil.

Meanwhile cut 1 roasted pepper in narrow strips; set aside.

Process remaining peppers, ricotta, parmesan, garlic, salt, and black pepper in a food processor or blender until smooth.

Add pasta to pot and cook as package directs.

Place frozen peas in a colander set in sink. Drain pasta over peas (boiling pasta will thaw peas).

Put pasta and peas into a large bowl. Add chicken and sauce. Toss to mix and coat. Scatter pepper strips over top; sprinkle with parsley.

TIP: You can use chicken from purchased fully cooked parts or leftovers.

Servings: 6
Source: Woman's Day, September 1, 2000