Roasted Red Pepper Pasta and Greek Chicken

Confession: this was not an intended recipe to share. This was actually a leftover clean out dinner that turned out to be worth sharing! And by “worth sharing” I mean it was a dang good meal. So let me give some back story on this pasta, sauce, and greek chicken.

Earlier in the week, I had actually made greek meatballs with a roasted red pepper sauce and served it with mashed potatoes. We ate everything except we had about 1/2 cup of the sauce leftover. Two nights later, I made my crockpot greek chicken, shredded it, and served on naan with homemade tzatziki, tomatoes and cucumbers. From that dinner, we had a good bit of the chicken leftover.

And now we are to my leftover clean out meal and I just start grabbing everything out of the fridge. I didn’t want the sauce to go to waste and thought it would pair well with the chicken. To make the meal more filling, I made some organic pasta to serve it over. But I wanted the sauce to be more of a pasta sauce, and remembered my new found love in the fridge! Nutpods dairy free half and half. It’s so delightfully creamy and it was just what my sauce needed. I used up the last of some sourdough boule and made it into garlic bread. And last but not least, a cucumber, avocado, and tomato salad on the side for freshness.

With only about a 15 minute prep time, this dinner felt oddly gourmet for a leftover night!

Find the Crockpot greek chicken recipe here!

Roasted Red Pepper Sauce Ingredients:

• 6 red bell peppers, deveined and sliced in half
• 1/2 cup olive oil, plus more for drizzling
• 1/4 tsp garlic powder
• 2 tbsp honey
• 1 tsp salt
• 1/2 cup half and half or dairy free substitute (I LOVE Nutpods plain creamer for this)
• Pasta, for serving

Directions:

Preheat oven to 425. Place red bell peppers skin side up on a baking sheet and drizzle lightly with olive oil. Roast in the oven for 15 to 20 minutes, or until tops begin to slightly blacken. Remove from oven and place peppers into a food processor. Add olive oil, garlic powder, honey, and salt and pulse until smooth. Last, add in your half and half and stir until just combined. Stir in your greek chicken and serve over pasta. Enjoy!