One Pot Creamy Roasted Red Pepper Chicken Pasta

halfbakedharvest.com

Emily Sunderland

1 jar (12-ounce) roasted red peppers drained

½ cup toasted walnuts

½ cup cherry tomatoes

2 cloves garlic, smashed

2 tablespoons fresh parsley

½ cup extra-virgin olive oil

2 tablespoons fruity champagne or wine vinegar

2 teaspoons honey

2 teaspoons smoked paprika

½ to 1 teaspoon cayenne pepper

1 pound boneless chicken, cubed

3 teaspoons Italian seasoning (see note)

red pepper flakes

1 cup grated manchego cheese (or parmesan)

1 pound short cut pasta

1 cup fresh basil chopped

1 cup arugula

Directions at halfbakedharvest.com

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