Romesco Sauce Chicken Pasta Dinner
 
 
Serves: 4
Ingredients
  • Romesco Sauce:
  • 4 Roasted Red peppers (jarred or freshly roasted and peeled)
  • 3 canned Roma Tomatoes (or freshly roasted and peeled)
  • 1 large clove of garlic
  • 2 tablespoons of slivered almonds (pine nuts, walnuts, cashews or pecans)
  • ¼ cup of fresh basil and parsley leaves
  • 1 Tablespoon of fresh oregano leaves
  • pinch of salt
  • 1 Tablespoon of olive oil
  • pinch of red pepper flakes (more or less to taste)
  • For the chicken strips:
  • 2 labs of boneless skinless chicken breasts cup up into strips
  • 3 garlic cloves, minced
  • 2 teaspoons of dried oregano
  • juice of 1 lemon
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 1 teaspoon of olive oil
  • Pasta:
  • 1 box of lasagna pasta, boiled according to the box directions
Instructions
  1. Preheat the grill pan to high. Mix the chicken ingredients together and start grilling it when the grill is ready.
  2. Place the chicken strips in a single layer and let them cook for 2 minutes without flipping. Then flip the chicken strips and lower the heat to medium high and continue cooking for a least 2 more minutes. Check if the chicken is done (depending on the thickness and size) and remove them from the grill or continue cooking them on the other side for a couple more minutes.
  3. Set the chicken aside.
  4. In a food processor, add all the Romesco sauce ingredients and process until smooth.
  5. Toss the pasta sauce with half the sauce and drizzle some on the chicken or leave it aside for dipping.
  6. Enjoy!
  7. Note**
  8. You can add 2 tablespoons of fresh cream and Parmesan cheese for extra flavor in the sauce, and extra cheese over the pasta if desired.
Recipe by at https://www.ideahacks.com/romesco-sauce-chicken-pasta/