Chicken Spinach Alfredo
RECIPE:
SHEET PAN ROASTED RED PEPPER SOUP:
1 head of garlic
3 red bell peppers, halved and deseeded
10 oz carrots, cut into 1-inch pieces
½ of a small head of cauliflower, roughly chopped
3 small tomatoes, quartered
1 small yellow onion, cut into wedges
2 tbsp olive oil
1 ½ tsp kosher salt, divided
1 tsp smoked paprika
⅛ tsp cayenne
¼ tsp cumin
2 ½ cups chicken or vegetable broth
Juice from 1 lemon
For topping: Grilled cheese croutons
Preheat oven to 400˚F.
Slice off the top of the head of garlic.
Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan.
Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender.
About 10 minutes before the vegetables are done, heat the broth.
Add everything (only add half of the garlic cloves) to a blender and blend until smooth.