Can I use a different pasta shape?

Yes. Any short pasta like penne, rigatoni, or fusilli works well with this sauce. Gemelli's spiral texture just captures sauce particularly well.

How do I know when the chicken is cooked through?

Grill until internal temperature reaches 165°F (74°C), or until the thickest part is no longer pink. Cutlets typically take 6-8 minutes total.

Can I make the red pepper sauce ahead?

Yes. Prepare the roasted red pepper sauce up to 3 days ahead and refrigerate. Reheat gently before tossing with pasta.

What if I don't have a grill?

Pan-sear the marinated chicken in a skillet over medium-high heat for 5-7 minutes per side, or bake at 400°F for 12-15 minutes.

Can I substitute the chicken?

Grilled shrimp, sautéed mushrooms, or white fish work as alternatives. Keep the marinating time the same for extra flavor.

Gemelli Pasta with Roasted Red Pepper Sauce

Name: Gemelli Pasta with Roasted Red Pepper Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Spanish-Italian
Ingredients: 1 1/2 pounds skinless, boneless chicken breast cutlets, or chicken breast tenderloins; Olive oil; Salt; Black pepper; Pinch red pepper flakes (optional); 1 teaspoon Italian seasoning; 1 teaspoons smoked paprika; 2 cloves garlic, pressed through garlic press; Squeeze lemon; 12 ounces (uncooked) gemelli pasta; Shaved parmigiano-reggiano, for garnish; Fresh basil or chopped parsley, for garnish; 1 (16 ounce) jar organic roasted red peppers, drained of liquid and patted dry; 1/2 cup sun-dried tomatoes packed in oil, drained of oil; 1/2 cup slivered almonds (blanched, no skin); 3 large garlic cloves, smashed; 1 3/4 teaspoon smoked paprika; 1 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons sherry vinegar; 2 tablespoons water; 1 tablespoons chopped parsley; 1/2 cup olive oil

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Gemelli Pasta with Roasted Red Pepper Sauce | CookOS

Ingredients

1 1/2 pounds skinless, boneless chicken breast cutlets, or chicken breast tenderloins
Olive oil
Salt
Black pepper
Pinch red pepper flakes (optional)optional
1 teaspoon Italian seasoning
1 teaspoons smoked paprika
2 cloves garlic, pressed through garlic press
Squeeze lemon
12 ounces (uncooked) gemelli pasta
Shaved parmigiano-reggiano, for garnish
Fresh basil or chopped parsley, for garnish
1 (16 ounce) jar organic roasted red peppers, drained of liquid and patted dry
1/2 cup sun-dried tomatoes packed in oil, drained of oil
1/2 cup slivered almonds (blanched, no skin)
3 large garlic cloves, smashed
1 3/4 teaspoon smoked paprika
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons sherry vinegar
2 tablespoons water
1 tablespoons chopped parsley
1/2 cup olive oil

Instructions

1
Begin by gathering and prepping all of your roasted red pepper sauce ingredients according to the ingredient list above to have ready and organized for use.
2
To prepare your sauce, add all of the ingredients up to and including the parsley to a food processor, and process for a couple of minutes until fairly smooth, scraping down the sides as needed. Then, with the processor running, slowly add in the olive oil until completely blended in. Spoon the sauce into a bowl to hold.
3
Next, gather and prep all of your gemelli pasta ingredients according to the ingredient list above to have ready and organized for use.
4
To marinate/season the chicken, add the chicken breast cutlets or tenderloins to a large bowl, and drizzle in about 2 tablespoons of olive oil. Add a couple of good pinches of salt and pepper, the red pepper flakes (if using), Italian seasoning, smoked paprika, garlic and squeeze of lemon, and toss the chicken in that to coat well. Allow to sit for a few minutes while you get your pasta cooking.
5
Next, cook your gemelli pasta according to package instructions, then reserve about 1 cup of the pasta cooking liquid, and drain the pasta. Keep it warm.
6
While the pasta cooks, sear (or grill) your chicken breast cutlets or tenderloins in a non-stick skillet or grill pan for about 3 minutes per side, or until golden-brown and cooked through. Slice the chicken into strips or cut into chunks.
7
To finish the gemelli pasta, add the roasted red pepper sauce to a large, deep skillet, and begin to warm it up. Add in the warm gemelli pasta, and toss to combine it with the sauce, using as much or as little of the pasta cooking liquid as you need to create a consistency you like.
8
Spoon the gemelli pasta into bowls, and top with slices of the seasoned chicken breast, some shaved parmesan and basil or chopped parsley, and serve hot.