- 2 boneless, skinless chicken breasts
- 4 thin slices mozzarella
- 1 C. spinach
- 1/2 C. sun dried tomatoes, chopped
- 3 red bell peppers
- 1 large tomato, cored
- 1/2 C. croutons
- 1/3 C. olive oil
- 3 cloves garlic, peeled and crushed
- 1/4 C. slivered almonds
- 1 Tbsp. rice vinegar
- 1/2 tsp. paprika
- salt and pepper
- 12 oz. linguine pasta
- parsley, for garnish (optional)
Start by roasting your peppers and tomatoes. Preheat oven to 400Â°. Lightly rub peppers with olive oil. Place all peppers and tomato cut side down on a foil lined baking sheet. Roast until blackened, flipping once during cooking, about 15-20 minutes. Place peppers in a resealable ziplock bag until cool (this will steam the peppers and make the skin easier to come off). Let tomato cool until you can chop it and place in a food processor.
In a medium skillet, heat olive oil over medium heat and cook both the almonds and the garlic until slightly browned, about 3 minutes.
Once peppers are cool, remove skin, stem and seeds. Roughly chop and add to food processor with garlic and almonds (including any oil left in pan), croutons, vinegar, paprika, salt and pepper (to taste), and puree until smooth. Set aside or store in fridge for up to two days.
Make pockets in your chicken breasts. Stuff with one slice cheese, spinach, and sun dried tomatoes. Secure the open with a toothpick and season both sides with salt and pepper.
Place both breasts in a foil lined baking dish and cook at 400Â° until chicken is cooked through, about 20 minutes.
While chicken is cooking, cook your pasta noodles. Once drained, toss with red pepper sauce.
Remove from oven and top with an additional slice of cheese, place back in oven until cheese is melted.
Remove from oven, let cool about 5 minutes and slice.
Serve chicken over pasta. Add garlic bread and a salad to make this a great and filling meal.