Best Red Bell Pepper Cream Sauce Recipes

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE

Steps:

• Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
• Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

RIGATONI WITH SAUSAGE AND ROASTED RED BELL PEPPER TOMATO CREAM SAUCE

Steps:

• 1) remove sausage from casings; crumble and brown them in large, heavy cast iron enamled pot. when done, remove sausage and set aside. 2) using a pair of long tongs, roast peppers over gas flame until skins are slightly charred. set aside to cool. 3) Once peppers have cooled, pull skins off and dice fine, removing stem and seeds. 4) heat same pot you cooked sausage in over medium high flame. add 2 tbs of butter and i tb oil. when butter starts to bubble, add onion. Reduce heat to medium low. Stir until translucent, then add garlic. when garlic starts to turn pale gold, add 1/3 of diced pepper. Continue stirring for another minute or two, then add sausages and can of tomatoes. add about 1/2 cup of wine, and return heat to medium high. stir occaisionally. 5) start boiling water for rigatoni. 6) put remaining diced peppers in food processor with cream. puree. set aside. 7) when sauce has reduced (about 30 minutes) put pepper cream sauce in. stir and return heat to medium high. after 5 minutes, turn heat to low, add 2/3 of parm reg and mix in. 8) drain pasta and toss with sauce and remaining tb of butter. correct for salt. serve at once with the rest of parm reg on the table.

RED BELL PEPPER CREAM SAUCE

Steps:

• Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)

RED BELL PEPPER STUFFED CHICKEN WITH WHITE CREAM SAUCE

Steps:

• Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds.
• Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper.
• Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string.
• In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside.
• Remove to plate and remove strings.
• Add the remaining oil to pan, and cook the garlic and shallots until softened.
• Stir in wine and boil for 3 minutes.
• Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
• Return chicken to the pan, turn the chicken to coat while reheating.
• Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.