Roasted Red Pepper Pasta and Asparagus

Servings: 4
Time: 45 minutes

INGREDIENTS:

1 lb chicken tenderloins
1 tbsp butter
2 garlic cloves, minced
½  cup heavy cream
½ cup chicken broth
½ cup shaved parmesan cheese
1 tbsp flour and 1 tbsp cold water mixed
2 red bell peppers
1 bundle of asparagus
Salt & pepper
1 tbsp olive oil

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees. Cut red peppers in half and remove seeds and stems. 
  2. Prepare a baking sheet by covering with parchment paper. Place red peppers face down on the baking sheet. Roast for 25 minutes.
  3. As the peppers are roasting, season both sides of chicken tenderloins with salt & pepper. After peppers have been in the oven for about 7-8 minutes, remove and add asparagus with 1 tbsp olive oil, salt, and pepper.  
  4. Heat up a skillet over medium heat with ½ tbsp of butter.
  5. Cook the chicken tenderloins in the skillet on each side for 3-4 minutes or until no longer pink on the inside. Turn off the heat and remove the cooked chicken onto a plate.
  6. Bring a pot of salted water to a boil and cook your noodles of choice according to the packaging. 
  7. Once roasted red peppers are charred and have roasted for 25 minutes, remove and place in a covered dish to rest. After they have rested for a few minutes, remove the skin from the peppers. Pull out asparagus if finished or continue roasting for another 5 minutes.
  8. Dice roasted red peppers so you have about ½ cup in total. 
  9. Add the other ½ tbsp of butter to the skillet and turn the heat back on. Sprinkle in the diced roasted red peppers and minced garlic. Stir and cook for about 3-4 minutes. 
  10. Pour in the broth, heavy cream, and flour/cold water mixture. Add in the parmesan cheese, mixing until melted.
  11. Add the chicken back to the skiller, coating the tenderloins in some sauce.
  12. Once the pasta has finished cooking, drain and add to the sauce/chicken mixture. Mix to combine.
  13. Once everything is well mixed, dish up alongside roasted asparagus.