Red Pepper Alfrado

Ingredients

• 6 red peppers, halved, with all the seeds and membrane removed
• 2 Tbsp olive oil
• 1/2 medium white onion, chopped
• 1 Tbsp garlic, minced
• 2 Tbsp butter
• 1 cup chicken or vegetable broth
• 1/4 cup milk
• 1/4 cup half and half
• 1/4 cup 1/3 less fat cream cheese
• 1/2 cup freshly grated parmesan cheese
• 1 Tbsp basil, minced
• Salt and red pepper flakes, to taste
• 1 lb pasta, cooked
• Fresh basil and parmesan cheese for garnish

Instructions

• Turn oven on to broil.
• Cover a baking sheet with foil and place the red pepper halves on the sheet, inside facing down.
• Broil for 10-15 minutes, until outside skin is blackened.
• Remove peppers from baking sheet and place in a gallon-sized ziplock bag for 10 minutes, seal.
• While peppers are steaming, in a large skillet cook the onion in the olive oil until onions are soft.
• Remove peppers from bag, peel off the skin (it should come off easily with your fingers), and chop the peppers.
• Add the peppers and garlic to the onion.
• Place mixture into a blender or food processor and blend until smooth.
• Melt the butter in the same skillet and then add the blended mixture.
• Add broth, milk, half and half, and cream cheese. Whisk until smooth and combined.
• Let simmer until the mixture thickens (about 3-4 minutes).
• Add parmesan cheese, basil, salt and red pepper flakes. Whisk until combined.
• Serve sauce over cooked pasta and garnish with fresh basil and parmesan cheese.

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