Blackened Red Pepper and Chicken Pasta Salad
The sweetness of the red pepper sauce adds a nice touch to traditional pasta salads.
10-ounces gluten-free angel hair or thin spaghetti pasta (Check label for allergens!)
4 red bell peppers
¼ cup white wine vinegar
3 tablespoons gluten-free chicken broth (Check label for allergens!)
1 tablespoon lemon juice
2 tablespoons of olive oil
1 teaspoon dried oregano
1 teaspoon grated lemon rind
Salt and pepper to taste
2 boneless breasts of chicken, salt and peppered, grilled well and cut into 2” strips
Cook the pasta according to package directions. Drain well and toss with 1 of the tablespoons of olive oil. Set aside in a large bowl.
Cut each red pepper in half, core and remove seeds. In an oven broiler, under medium heat, cook the pepper halves, skin side up, until the entire pepper skin has turned black and blistery.
Carefully remove peppers from the oven and place them into an airtight container such as a bowl with a lid (however, a plastic or paper bag closed tight also works well).
Let the peppers sit in the container for about 15 minutes to build up steam, this will aid in the removal of the pepper skin. Remove from container and peel off the skin.
In a food processor, or blender, puree the roasted red peppers, vinegar, chicken broth, lemon juice, 1 tablespoon of the olive oil, oregano, lemon rind, salt and pepper.
Pour the pepper sauce over the pasta and toss to coat. Add the chicken strips and toss again. Cover and refrigerate for several hours before serving.
Serves 4.
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