Prep time |  5 mins

Cook time |  30 mins

Total time |  35 mins

INGREDIENTS

• 1 lb. gluten free pasta

• 1 tablespoon grape seed oil

• 1 lb. skinless boneless chicken breast

• salt & pepper to season

• 1 tablespoon grape seed oil

• 1 large sweet onion, diced

• 2 garlic cloves, minced

• 2 12 oz. jars of roasted red peppers (about 4 whole red peppers)

• ¾ cup vegetable broth

• 3 oz. cream cheese

• 1 teaspoon dry oregano

• 1 teaspoon dry parsley

• ½ teaspoon red pepper flakes

• salt & pepper

• ⅓ cup fresh basil, chiffoned

INSTRUCTIONS

1. Generously season chicken with salt and pepper on both sides.

2. Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil to the pan and then add chicken. Cook chicken on both sides for 5-7 minutes, or until chicken is no longer pink. Remove from pan and let sit. Slice before ready to serve.

3. In the meantime, heat another medium skillet to medium high heat. Add 1 tablespoon of grape seed oil. Then add in diced onions. Saute until onions are translucent. About 2-3 minutes. Add in the garlic, saute until garlic is fragrant. (about 30 seconds)

4. Next add roasted red pepper to the pan. Saute for 2-3 minutes.

5. Add vegetable broth to the pan, bring to a simmer.

6. Pour entire mixture into a food processor along with cream cheese. Blend until smooth and pour back in sauce pan. Add oregano, parley, red pepper flakes, salt and pepper. Stir and let sauce sit on low.

7. In the meantime, fill a large pot with water. Bring to a boil. Add gluten free pasta to the water. Cook until al dente. About 8-10 minutes, according to package instructions.

8. Drain water. Add noodles to a large bowl. Pour roasted red pepper sauce over noodles. Gently toss to coat all the noodles with the sauce.

9. Top with sliced chicken and fresh basil.