Cavatelli. What a word, right?
I don’t know why, but it makes me think of a super speedy sexy Italian car. And the driver probably has a pencil line mustache, a dangling cigarette from his lips and taupe linen pants to match the sand of the Mediterranean coast he so suavely cruises at sunset with his super hot lady friend in a slinky red dress.
But it’s not a car. And there’s no pencil line mustache. There are no taupe linen pants. No cigarette. No slinky red dress. But that’s okay because this cavatelli recipe is pasta and we get to eat it, muuuuutha.
Okay grab your cavatelli, a couple of roasted red peppers, some plain Yoplait Greek yogurt, smoked paprika, and chicken! Bok.
What you’ll do is just puree those peppers in a food processor until nawwwc and smeeeewth.
Then transfer them to a small saucepan and add that smoked paprika! This is what’s going to cause the dish to go into space and back again.
Now, sauté your diced chicken in a little bit of oil, until it’s all nice and browned all over and yummy.
BTW, cook your pasta! Then drain the water and dump the pasta right into the pan with the chicken. Go ahead and add that gorgeous red pepper sauce and a healthy dollop of yogurt right into the pan!
Stir stir stir. Oh man I can’t even sit still remembering this.
Then toss in some nice fresh parsley because it’s just a swell decision.
Then serve it topped with freshly grated Parmesan cheese.
And proceed to faint right into the dish of glory and splendor.
Mama.
P.S. Here’s a gallery from my How to Roast a Red Bell Pepper article:
Roasting red peppers is so easy, you won’t even believe it. Grab two peppers and place them on a baking sheet. You can also put some foil on your sheet!
Bev might need to lie down. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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