No chance to snap a photo, but here’s a simple favorite of ours. It’s great with shrimp or grilled chicken. You can even throw in a few mushrooms if you’d like.
12 ounces dry bow-tie pasta
2 red bell peppers, sliced
3 cloves garlic, minced
3/4 teaspoon crushed red pepper (more or less based on your preference for heat)
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic, and red pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.
