Gluten Free Romesco Penne

Name: Gluten Free Romesco Penne
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: italian
Ingredients: 3 red bell peppers, halved and seeded; 5 cloves garlic; ¼ cup Happy Harvest Fire Roasted Diced Tomatoes; 1 cup Southern Grove Smoked Almonds; 2 tablespoons Simply Nature Organic Apple Cider Vinegar, plus additional to taste; ¼ cup chopped fresh parsley, divided; ½ teaspoon Stonemill Iodized Salt, plus additional to taste; ¼ teaspoon Stonemill Ground Black Pepper, plus additional to taste; 12 ounces Specially Selected Jumbo Scallops, thawed or 16 ounces Kirkwood Chicken Breasts, diced; 1 tablespoon Carlini Extra Virgin Olive Oil; 1 yellow onion, diced; 3 cloves garlic, minced; ¼ cup Flirty Bird Sauvignon Blanc; 16 ounces liveGfree Organic Gluten Free Brown Rice & Quinoa Penne; 3 cups Simply Nature Organic Low Sodium Chicken Broth

A unique way to use pantry items you already have on hand.

Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 50 minutes | Servings: 6

Ingredients:

3 red bell peppers, halved and seeded
5 cloves garlic
¼ cup Happy Harvest Fire Roasted Diced Tomatoes
1 cup Southern Grove Smoked Almonds
2 tablespoons Simply Nature Organic Apple Cider Vinegar, plus additional to taste
¼ cup chopped fresh parsley, divided
½ teaspoon Stonemill Iodized Salt, plus additional to taste
¼ teaspoon Stonemill Ground Black Pepper, plus additional to taste
12 ounces Specially Selected Jumbo Scallops, thawed or 16 ounces Kirkwood Chicken Breasts, diced
1 tablespoon Carlini Extra Virgin Olive Oil
1 yellow onion, diced
3 cloves garlic, minced
¼ cup Flirty Bird Sauvignon Blanc
16 ounces liveGfree Organic Gluten Free Brown Rice & Quinoa Penne
3 cups Simply Nature Organic Low Sodium Chicken Broth

Directions:

Preheat oven to broil.
On a baking sheet, place bell peppers cut side down with unpeeled garlic. Broil peppers and garlic until skins become dark and blistered, about 7-10 minutes. Remove from oven, place in a medium bowl with a lid; let rest 5 minutes. Peel skins from peppers and garlic; discard.
In a blender, combine peppers, garlic, tomatoes, almonds, vinegar and 2 tablespoons parsley; blend until smooth. Season to taste with salt, pepper and additional vinegar.
Pat chicken or scallops until dry with paper towels. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
In a large pan, over high heat, heat olive oil. Sear scallops or chicken until golden brown, about 2-3 minutes per side. Reduce heat to medium. Add the onion and minced garlic, sauté an additional 3-5 minutes.
Add the wine; sauté 2 minutes. Add penne, chicken broth and roasted pepper mixture. Reduce heat to medium-low, cover and cook until pasta is tender, about 15-17 minutes. Garnish with remaining 2 tablespoons chopped parsley.

TIP: Looking to add more flavor to your dish? Add a tablespoon of lemon juice before blending the sauce!

Recipe Courtesy of ALDI Test Kitchen