Servings: 8 Servings
Calories: 598kcal
Equipment
- pan
- oven
Ingredients
- 2 pound tagliatelle pasta
- 3 cups chopped roasted chicken
- 2 cup heavy cream
- 4 tablespoons all-purpose flour
- 1 cup butter
- 6 tablespoons minced garlic
- 1 cup sliced bell peppers
- 1.5 cup Parmesan cheese finely shredded
- salt and pepper to taste
- 4 tablespoons canned jalapeno peppers finely diced
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a pan, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add sliced bell peppers to the pan and cook for 2-3 minutes until slightly softened.
- Sprinkle flour over the mixture and stir until well combined.
- Slowly pour in heavy cream, stirring constantly, until well incorporated.
- Add in the roasted chicken and jalapeno peppers, stirring until heated through.
- Sprinkle in Parmesan cheese, salt, and pepper, stirring until cheese is melted and sauce is smooth.
- Add cooked pasta to the pan and toss with the sauce until well coated.
- Serve hot and garnish with chopped green onions and cilantro.Enjoy!
Notes
• For a vegan version of this dish, you can substitute the ground beef with crumbled tofu or cooked lentils.
• If you don’t like spicy food, you can omit the red pepper flakes.
• If you don’t have heavy cream, you can substitute it with coconut milk or almond milk.
• If you don’t have Parmesan cheese, you can substitute it with grated cheddar cheese or vegan cheese.
• Feel free to add other vegetables such as bell peppers, mushrooms, or zucchini to the dish.
• This dish can be served with a side of garlic bread or a tossed salad.
Nutrition
Calories: 598kcal
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