- 6 roma tomatoes
- 3 red bell peppers, chopped
- 1 large sweet onion, halved
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1 cup tightly packed fresh basil leaves, chopped
- salt and ground black pepper to taste
- 2 yellow summer squash, cut into spirals using a spiral slicer
- 2 zucchini, cut into spirals using a spiral slicer
- 2 cooked chicken breast halves, cubed
- 1 tablespoon grated Parmesan cheese, or to taste
- Preheat grill for medium heat and lightly oil the grate.
- Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.
- Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer.
- Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely.
- Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.
04/25/2018
recipepes.com
Zucchini Pasta with Roasted Red Pepper Sauce and Chicken, recipe
PT15M
PT1H
5
455 calories
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