Roasted red pepper pasta

Confession: I've never been a big fan of peppers.

But recently I discovered the deliciousness that is roasted red peppers. Then I learned about the health benefits of red peppers so I decided, red peppers are my new kale! Lol

This recipe is my version of the pioneer woman's roasted red pepper pasta--just a few tweaks. But I loved it!

Ingredients:

1 lb chicken breast cut into cubes (optional. Can be omitted or substituted for shrimp or whatever)
Butter
16 Oz jar of roasted red peppers
1 small onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup chicken or vegetable broth
1/4 cup heavy cream
Salt and pepper to taste
Chopped fresh basil and parsley (or the dried stuff)
Parmesan cheese (however much your heart desires)

Melt 2 tbsp of butter in a large saucepan, add the onions and garlic and sauté until tender. While that's sautéing, give the roasted red peppers a rough chop. Throw the peppers in the pot and sauté for a minute or two. Dump everything into the blender or food processor and blend until no large chunks remain.

Melt another 2 tbsp Butter in the same pot. Add the pureed pepper mix to the pot along with the broth, salt and pepper, tomato paste, and cream, and lower the heat to a simmer. Cook for about 5 minutes stirring occasionally. Add the parmesan and herbs. If using chicken or shrimp, cook that separately and mix it in at the end. Mix in desired pasta and serve with an extra sprinkling of parm.