FARFALLE WITH ROASTED RED PEPPER CREAM SAUCE

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  • 4
  • Average
  • Average budget

Ingredients

  • Farfalle
  • 3 large Red peppers ensure they are dry after washing
  • 4 tbs. Margarine
  • ½ C. Heavy cream
  • ½ C. Parmigiano-Reggiano cheese
  • 2 Chicken breasts
  • Garlic salt
  • salt
  • pepper
  • BECHAMEL SAUCE
  • 1 C. Milk
  • Pinch Nutmeg
  • 1 tbs. Margarine
  • 1 tbs. Flour

Preparation

Step 1

ROAST PEPPERS
Pre-heat oven to broil and place peppers on cookie sheet
Broil and watch carefully for skins to go brown (not black) and blistery
Turn over to broil all sides
Place in ziploc bag and let them steam 15 – 20 minutes
Skin should not slip off easily. Remove the top, skin and seeds

Step 2

Puree 2 of the peppers and cut the remaining one into small pieces

Step 3

BECHAMEL SAUCE
In small saucepan, heat milk to just below simmer
In another pan, melt the margarine over LOW – DO NOT LET BROWN but when it bubbles, add flour and cook for a few minutes without letting it discolour

Remove from heat and whisk in milk gradually
Return to heat and stir till thick and smooth
Add nutmeg and let cool 15 – 20 minutes

Step 4

Season chicken with spices and grill; when cooled, slice into bite size pieces

Step 5

Melt margarine in pan and lightly sauté the pepper pieces, than add the puree, béchamel and cream

Step 6

Heat and stir occasionally until the mixture has reduced by 1/3

Step 7

Season with salt and pepper to taste

Step 8

Cook farfalle to al dente

Step 9

Drain and toss with sauce

Step 10

Cover with cheese and warm chicken

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