Roasted Red Pepper Pasta in 25 Minutes

Instructions:

1. Combine the drained roasted red peppers, garlic, heavy cream, parmesan, olive oil, red pepper flakes, salt, and pepper in a blender. Process on high until the mixture is completely smooth and reaches a velvety, uniform consistency.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions). Before draining, scoop out ½ cup (120ml) of the starchy pasta water and set it aside.
3. If adding chicken, sear the cubed chicken breast in a large skillet with 1 tbsp olive oil over medium heat until golden and cooked through. Pour the blended sauce into the skillet with the chicken (or into an empty skillet). Toss in the cooked pasta and the reserved pasta water. Stir constantly for 2 minutes until the sauce thickens and glazes the noodles.