Roasted Red Pepper & Onion Pasta

Roasted Red Pepper & Onion Pasta


A rich Roasted Red Pepper & Onion cream sauce coats thick spirals of Trotolle pasta and rotisserie chicken, basil and parmesan cheese.   


 Prep Time: 10
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8



16 oz.  Italian Trotolle pasta, or pasta of choice                                            
2 cups  Robert Rothschild Farm Roasted Red Pepper & Onion Sauce                       
1 1/2 cups  Heavy cream                                      
1 cup  Rotisserie chicken, diced                                           
1 cup  Parmesan, grated                                           
Salt and pepper                                              
Basil, fresh, chopped                                     
Parmesan, shredded



Cook pasta according to package instructions. In a large skillet over medium-low heat, add Roasted Red Pepper & Onion Sauce, heavy cream, chicken, and grated Parmesan. Season sauce mixture with salt and pepper. Add pasta and mix well. Season with more salt and pepper if needed.  Top pasta with fresh basil and shredded Parmesan.