Chicken & Red Pepper Alfredo

Red Pepper Alfredo

After many years fearing bell peppers (I am still constantly fighting my oh-so-picky inner child) I’veĀ  found that they’re a delicious addition/alternative to other vegetables in many dishes. Red has become a favorite for me- I love the sweetness they offer to balance out salty flavors, and the bright color takes the blah out of just about everything. Alfredo is a popular dinner favorite here, but I must confess how sick I am of using broccoli. (Not knocking broccoli; I just need a 5-year or so break from it.) Red peppers were an easy swap here, and cream of mushroom soup makes this alfredo faster than the traditional method.


serves 4

  • 8 oz pasta of your choice (I’m partial to linguine)
  • 2 tsp olive oil or butter
  • 2 cloves garlic, minced
  • 1 large red pepper, sliced
  • 8 oz chicken breast, in large dices
  • 1 tsp onion powder
  • 1/2 can condensed cream of mushroom soup (Amy’s Kitchen tastes the best as far as canned soups go)
  • 1/2 cup lowfat milk
  • 1/3 cup grated parmesan
  • freshly cracked black pepper

Cook pasta according to directions, drain, keep warm. In the meantime, heat a large skillet to medium-low, add olive oil, then add garlic. Cook for a few minutes until garlic is fragrant, but not burning (yuck). Add red pepper, saute for about 5 minutes or until crisp-tender.

Increase heat to medium-high, add chicken, onion powder and a little black pepper, and cook until chicken is no longer pink. For some extra oomph let the chicken brown up and get a little crispy for a texture/flavor contrast.

Transfer chicken and peppers to a plate. Pour soup and milk into the pan, whisk together, then add parmesan. Cook over medium-low, whisking often, until mixture starts to thicken. Add cooked pasta, chicken and peppers and heat through. A few more shakes of parmesan and a bit of pepper brings it all together.

Resist the urge to eat it out of the pan; serve with garlic bread, salad or both, and enjoy!

Red Pepper Alfredo