Creamy, Dreamy Fettuccine

supper’s ready

Mac and cheese is something we all know and love. I’m all for making the traditional stuff, when I have the time. But I’m also okay with the stuff from a box, usually because it’s quick and easy, and I got home late from work and I’m starving and just want to eat already. But there are other options that are just as fast. Like making a simple sauce from roasted red peppers and goat cheese, then tossing it with fettuccine. It’s got the lets-eat-already quickness that I need with the rich, homemade taste that I want.

Fettuccine with Creamy Red Pepper & Goat Cheese Sauce
- 1 small yellow onion
- 3 cloves of garlic
- 1 7oz jar of roasted red peppers, drained & chopped
- ½ teaspoon of Italian seasoning
- ¼ cup of low-sodium chicken (or veggie) stock
- ¾ cup of crumbled goat cheese (or feta)
- ½ lb of fettuccine
- Salt and pepper
- Olive oil
- Small handful of parsley, roughly chopped
- Sliced grilled chicken (optional)

Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the onions and garlic and cook until soft and golden, about 8 minutes. Add the red peppers, Italian seasoning and pepper to taste, and cook until heated through, about 5 minutes. Remove from the heat and let cool slightly. Place the mixture into a food processor along with the chicken stock and goat cheese. Process until combined and smooth, about 30 seconds. Meanwhile, cook the fettuccine according to the directions. Drain and then toss with the sauce. Stir in the parsley and season to taste with salt and pepper. Plate, add a few slices of grilled chicken and eat.

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