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Roasted chicken is a timeless dish that graces tables across the globe, showcasing its versatility and rich flavors. Whether it's served at a family gathering, a festive holiday feast, or a casual weeknight dinner, this succulent dish is a staple in many cuisines, celebrated for its comforting nature and ease of preparation. The beauty of a perfectly roasted chicken lies not only in its crispy, golden skin but also in the tender and juicy meat that is infused with vibrant herb flavors.

Creamy Roasted Red Pepper Penne

Discover the art of herb-infused roasted chicken with this comprehensive step-by-step guide. Perfect for any occasion, this recipe highlights the importance of fresh herbs like rosemary, thyme, and sage, enhancing the chicken's natural flavors. From choosing the right cut to mastering seasoning and roasting techniques, you'll learn how to create a succulent meal that's both visually appealing and delicious. Enjoy pairing your roasted chicken with vibrant sides for a complete culinary experience.
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Ingredients
  

12 oz penne pasta

3 large red bell peppers

1 medium onion, chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1/2 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Red Peppers: Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast for about 25-30 minutes, turning halfway through, until they are charred and their skin is blistered. Remove from the oven and cover them with a kitchen towel for about 10 minutes. Once cooled, peel off the skins, remove the stems and seeds, and chop the peppers.

    Cook the Pasta: While the peppers roast, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened. Add minced garlic and cook for an additional minute, until fragrant.

        Make the Sauce: Add the roasted red peppers to the skillet, followed by the vegetable broth and Italian seasoning. Bring to a simmer and cook for about 5 minutes. Remove from heat and let cool slightly, then transfer the mixture to a blender to puree it until smooth.

          Combine Ingredients: Return the pureed sauce to the skillet. Stir in the heavy cream and grated Parmesan cheese, mixing well. Season with salt and pepper to taste.

            Toss the Pasta: Add the cooked penne pasta to the sauce, stirring to coat the pasta evenly. Cook for an additional 2-3 minutes over low heat until heated through.

              Serve: Plate the creamy roasted red pepper penne, garnishing with extra Parmesan cheese and fresh basil leaves. Enjoy your delicious dish!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings