I'm easy to please when it comes to lunches during the work week. I will pick something and eat it everyday for several months before I get tired of it. For a whopping 1.5 years, I ate raisin, date, and walnut oatmeal for lunch. Every. Day. I haven't been able to eat it since.
When I got tired of oatmeal, I ate peanut butter and jelly sandwiches. Three months later and I started to bring a can of Campbells chicken & wild rice soup. Lately, however, I have discovered the wonderful world of Healthy Choice Iron Chef frozen meals. They are fantastic! 300 calories, 15 grams of protein, and several amazing options to choose from all for less than $2.50. My favorite is the chicken with roasted red pepper alfredo. I bought out the entire downtown Seattle Target (honest, I did!). And when they were gone, I was very sad.
But I'm a very persistent person. And I obsess easily. I wasn't about to let my obsession end with Target's stocking failures. So I found some recipes and made my own. Not quite the same as the frozen meals (yes, they are THAT good) but still amazing. This is the kind of pasta that is so good, you could serve it at a dinner party or just whip it up for Friday family pasta night.
Roasted Red Pepper & Goat Cheese Pasta
3 whole red bell peppers (or buy canned roasted red pepper)
1 diced onion
3 minced garlic cloves
1/2 cup whipping cream
3/4 cup whole milk
4 oz. goat cheese
Pre-cooked chicken breasts pieces (or rotisserie chicken)
1/4 cup chopped fresh basil
1/2 cup grated parm cheese
1/2 lb. whole weat pasta
salt & pepper
1. To roast red peppers, place them on a foil-covered baking sheet in a 450 degree oven and bake until peppers are charred (about 30 mins). Remove from oven and tent with foil to prevent steam from escaping. When the peppers have cooled (at least ten mins later), peel the skin and dice them.
2. Pour olive oil into a pan over medium heat. Cook the onions and garlic until the onions soften. Then add cream and milk and allow mixture to heat up. Add the goat cheese and stir to melt.
3. Pour the mixture into a blender with the red pepper and process until mostly smooth or until the mixture has reached desired texture.
4. Return the sauce to the pan. Add the chicken breast pieces and basil. Add the parmesan cheese. Season with salt and pepper. Serve over pasta.