BARILLA LOVE PASTA ROMESCO WITH HERB ROASTED CHICKEN

INGREDIENTS

• 5 oz Barilla Heart Shaped Pasta
• 1 marinated chicken breast, sliced
• 3 oz chicken sausage, sliced
• ¾ cup Red Pepper Romesco Sauce (see recipe below)
• ¼ cup pasta water
• ⅛ tsp salt & pepper mix
• 2 tbsp grated Parmesan
• 2 tbsp smoked paprika breadcrumbs
• 1 tbsp olive oil
• 12 fresh basil leaves, torn

Red Pepper Romesco Sauce (makes 6 fl oz)

• 1 ⅛ tbsp olive oil
• 1 clove garlic, crushed
• 1 ⅛ oz red bell pepper, diced
• ⅝ tsp salt & pepper mix
• ⅝ tsp smoked paprika
• 2 ¼ tsp tomato paste
• 4 ½ oz canned plum tomatoes, crushed
• 1/10 lemon, juiced and zested
• 1 ⅛ tsp sherry vinegar

PREPARATION

1. 1.Slice the marinated chicken into 5-7 equal pieces. Re-form slices into original shape to prevent drying out, and place them onto a sizzle plate and heat in a pre-heated 500°F oven for 3 minutes or until heated through.
2. 2.Sauté sliced chicken sausage in olive oil over high heat until browned.
3. 3.Make the sauce by heating olive oil in a pan over medium heat, toast garlic until golden.
4. 4.Add red bell pepper, season with salt & pepper, and cook until tender.
5. 5.Stir in smoked paprika and tomato paste, cooking until caramelized.
6. 6.Add crushed tomatoes, bring to a boil, then simmer for 5-10 minutes.
7. 7.Mix in lemon zest, juice, and sherry vinegar. Blend until smooth.
8. 8.Cook pasta in boiling salted water according to package directions, then drain.
9. 9.Add pasta and pasta water to the sauce, tossing gently to coat. Adjust seasoning.
10. 10.Transfer to a warm bowl, arrange chicken slices on the side, and sprinkle Parmesan, breadcrumbs, and olive oil.
11. 11.Garnish with torn basil and serve immediately.