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Villa Frizzoni Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce

Villa Frizzoni Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce


  • 19 oz. Villa Frizzoni Cavatelli
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 2 Silverbrook Chicken Breasts, diced into small pieces 61040
  • 2 Roasted Good Roots Red Bell Peppers 13706
  • ½ tsp. Culinary Secrets Smoked Paprika 24188
  • 3 oz. container Plain Greek Yogurt
  • Salt and Black Pepper to taste
  • ¼ cup chopped Good Roots Fresh Parsley 13666


  1. Bring a large pot of salted water to a boil. Add the cavatelli and cook per package instructions, drain and set aside.
  2. In the meantime, place the two roasted peppers in a food processor and pulse until peppers are smooth.
  3. Transfer peppers to a small sauce pot and bring to a low simmer. Add the smoked paprika and continue to simmer while you finish the rest of the meal.
  4. Heat oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and black pepper and sauté until browned on all sides and cooked through, 6-8 minutes.
  5. Add the pasta to the chicken stir to combine. Then add the roasted red pepper sauce and greek yogurt. Stir to fully combine everything.
  6. Add fresh parsley and serve, you can also garnish with freshly grated parmesan cheese.

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