Immersion Blender Roasted Pepper Pasta Sauce w/ Chicken Parm

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200°C).

Step 2

bring water to boil and cook rigatoni

Step 3

Place the red bell peppers and garlic cloves on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes, or until the peppers are charred and the garlic is soft.

Step 4

While peppers are cooking, beat eggs together, coat chicken in eggs, then coat in breadcrumbs with a tablespoon of cheese mixed in. Put in oven for 35 minutes.

Step 5

Remove the peppers and garlic from the oven and lower the temperature to 350°F. Let the peppers cool slightly, then peel off the charred skin and remove the seeds. Squeeze the roasted garlic from its skin.

Step 6

Add the roasted peppers, garlic, heavy cream, Parmesan cheese, smoked paprika, salt, and black pepper to a tall container suitable for immersion blending.

Step 7

Blend with the immersion blender until smooth and creamy.

Step 8

Transfer the sauce to a saucepan and heat gently over medium-low heat for 5 minutes. Serve warm over pasta, grilled chicken, or as desired.