Back in 2009, I talked about buying Muir Glen products through Amazon's Subscribe & Save, but I whussed out because buying groceries from Amazon seemed like the height of laziness. I'd probably still think that if I hadn't broken my ankle and been off my feet for six months -- Subscribe & Save became The Best Thing Ever at that point as all the things I needed came to me. So, yes, maybe I should subscribe to some tomatoes already!
What have I been making with all these tomatoes? Many delicious things! Most recently, I made a heavily adapted version of Rachael Ray's "Gemilli with Roasted Red Pepper Sauce" for the pantry challenge. It came out really well, but I should really try the original one day!
Easy Pasta with Roasted Red Pepper Sauce & Chicken
1 large shallot, chopped fine
4 cloves garlic, minced
2 Tbsp olive oil
12 oz jar roasted red peppers, drained
6 oz frozen cooked chicken strips, halved
1 cup low-sodium tomato sauce (leftover from other recipes)
½ cup white wine
2 tsp Penzeys Tuscan Sunset (salt-free Italian-style seasoning blend)
salt and pepper to taste
6 oz whole wheat fusilli, prepared as directed
Parmesan, as desired
Puree red peppers using whatever appliance you prefer -- I used my immersion blender, because I am obsessed with it and must blend all the things.
Heat oil in a French/Dutch oven. Add shallot and garlic and cook, stirring occasionally, until shallots are translucent and a little gold around the edges. Add pepper puree and cook, stirring occasionally, for two minutes. Add tomato sauce, wine, chicken, and seasoning blend. Cover and cook at a low simmer for about 10 minutes (or as long as it takes you to make the pasta). Season to taste. Toss with pasta. Sprinkle with a little Parmesan. Eat. Serves 2 hungry people.