116 ounce jar roasted red peppers, roughly chopped
1/2cupheavy whipping cream
Salt and pepper, to taste
For the Chicken:
Pound chicken to an even thickness and then brush chicken with oil. Season with salt and pepper and grill on both sides until done (165 degrees F).
For the Pasta:
Cook pasta in salted boiling water according to instructions on box. Reserve 1/2 cup starchy pasta water before draining. While the pasta cooks, make the sauce.
For the Sauce:
In a large skillet, heat 2 tablespoons butter and 1 tablespoon of oil over medium high heat. Once the butter melts, add the mushrooms. Stir to get them all coated in the butter and then let them cook for a few minutes on each side. Remove from the skillet.
Add the remaining 1 tablespoon butter and 1 tablespoon butter. Add the onion and cook until translucent. Add the garlic and the roasted red pepper and cook for a minute or two until warmed through. Pour the onion mixture into a blender and puree until smooth.
Pour back into the pan and then stir in the chicken broth and whipping cream bring to a simmer and add the chicken and mushrooms and cook over medium heat until heated through and sauce starts to thicken.
Add the sauce to the pasta and mix until evenly coated. Season with salt and pepper, to taste. Serve topped with Parmesan and parsley.
The chicken and the sauce can be made ahead of time. If you make it the day before, then just before serving, place the sauce with the chicken and mushrooms in a pan to warm up. The sauce with have really thickened so it is important to reserve the starchy cooking water so that if it seems to thick when adding the pasta, you can thin it out with a little bit of that starchy water. If you forget though to reserve it add a little milk.
Copycat Roasted Red Pepper Pasta Brio https://www.garnishandglaze.com/copycat-roasted-red-pepper-pasta-brio-recipe/