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Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce

Serving size: 4


2 cups Celentano or Italian Village Cavatelli Pasta

2 tablespoons extra-virgin olive oil

2 chicken breasts, diced into small pieces

2 roasted red bell peppers

½ teaspoon smoked paprika

3oz. container plain Greek yogurt

Salt and pepper to taste

¼ cup chopped fresh parsley

Cooking Directions:

  1. Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions.
  2. In the meantime, place the two roasted peppers in a food processor and pulse until peppers are smooth.
  3. Transfer peppers to a small sauce pot and bring to a low simmer. Add the smoked paprika and continue to simmer while you finish the rest of the meal.
  4. Heat oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper and sauté until browned on all sides and cooked through, 6-8 minutes.
  5. Drain the pasta water and add the pasta to the chicken. Then add the pepper sauce and Greek yogurt. Stir to fully combine everything.
  6. Add fresh parsley and serve, you can also garnish with freshly grated parmesan cheese.