Roasted Red Pepper Pasta

Weight Watchers PointPlus--7 pts/serving
(Points in parenthesis)

Yummy, fast, easy, and my kids love it!

12 oz of quinoa/corn pasta (currently my favorite, nice tooth, doesn't fall apart) (30)
1 T butter or coconut oil (3)
1/2 large onion, finely diced (0)
3 cloves garlic, minced (0)
1-2 jars (One 15 oz or two 12 oz) roasted red peppers in water, drained and roughly chopped (0)
1 cup chicken broth (0)
1/2 t salt (0)
1/2 t pepper (0)
8 oz cooked chicken, chopped (8)
1/2 cup whole milk, I use goat (2)
3 oz (1/2 cup) favorite cheese, grated, I use Lamb Chopper (12)
Parsley, minced (0)
Basil, chopped (0)
1/2 cup toasted pine nuts (0--I don't count nuts)

55 points total divided by 8 servings=6.8
7 points/1 cup serving

In a large skillet over medium high heat melt 2 T butter. Add onions and saute until they began to soften. Add minced garlic and saute for 1 minute. Add the chopped red peppers and cook for a few minutes, until hot.

Toast the pine nuts by tossing them in a skillet (no oil) until golden brown.

Remove the skillet from heat. Pour the contents of the skillet into a blender or food processor. Puree the mixture until blended.

Pour the puree back into the skillet, medium heat. Add 1 cup broth, 1/2 t salt, and1/2 t pepper and stir until heated. Add milk and stir. Taste and add salt and pepper if you need to. Add cooked chicken. Keep on simmer..

Make the pasta according to the package directions. Drain and add to the skillet. Add cheese, parsley, basil, toasted pine nuts and stir.

Serve in bowls with a sprinkling of cheese and parsley on top.

Adapted from a Ree Drummond recipe.