Creamy Roasted Red Pepper Chicken Pasta

Adapted from:  https://www.halfbakedharvest.com/roasted-red-pepper-chicken-pasta/

3-5 red peppers roasted

1/2 cup toasted walnuts 

2 cloves garlic

2 tbsp fresh parsley

1/2 extra virgin olive oil

2 tsp honey

2 tsp paprika

3 tsp Italian seasoning 

red pepper flakes

1 pound pasta

1 cup fresh basil chopped

1 cup arugula 

- Blend sauce ingredients in blender. 

- Add chicken, Italian seasoning, paprika, red pepper flakes, salt & pepper to skillet. Cook until golden brown (5 mins), remove from pot

- To same pot, pour 3 1/2 cups water. bring to boil. add pasta & cook about 8 mins add more water if needed.

- Stir in sauce & basil. Serve with cheese & arugula. 

Maple Oatmeal Biscuits

•  3 cups all purpose flour (I used half self rising flour because I rand out of regular)
• 1/4 cup brown sugar, packed
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 cup old fashioned oats
• 11 tbsp butter, cold - diced into tsp sized chunks
• 1 cup milk (used whole milk)
• 1/3 c. maple syrup

topping

2 tbsp butter, melted

2 tbsp maple syrup

1. preheat oven to 415 degrees. Line baking sheets with parchment paper

2. Combine flour to cinnamon. Add oats. Cut in butter. Add milk and fold until combined.

3. Turn mix onto floured surface. Turn & fold. 

4. Cut with biscuit cutter.

5. Combine melted butter and syrup and brush over tops.

6. I added raw sugar crystals. 

7. Bake 12-15 mins or until tops are golden.