In a skillet over medium-high heat, heat your olive oil. To the hot oil, add the peppers and onions. Cook till peppers are wilted and onions are translucent. Add the garlic and cook another minute or two; don't let the garlic turn brown. Add the basil, stir and remove from pan.
To the emptied skillet, add the chicken broth and bring to a simmer, scraping up any browned bit on the bottom of the pan. Add the Romano and cream cheeses, whisking in until well blended and simmering. Now add the pepper mixture back to the skillet and mix well. Add the cooked pasta and toss. Serve with additional Romano cheese garnishing the top if desired.
Quite spicy with 1/2 tsp Cayanne pepper, reduce to taste. Recipe inspired by Red Pepper Pasta from SavingDinner.com
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (58%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 93.5mg||29 %|
|Sodium 2251.5mg||78 %|
|Potassium 280.1mg||7 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 13.8g|
|Protein 21.4g||31 %|
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Calories per serving: 382
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