This creamy sun-dried tomato chicken pasta dish with roasted red peppers and fresh basil is easy to make for a restaurant-worthy summer meal.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
599 Calories
Recipe Instructions
Step 1
Heat olive oil in a skillet over medium heat. Add chicken breast; cook and stir until browned, about 8 to 10 minutes.
Step 2
Stir in garlic and cook until fragrant. Add roasted peppers, sun-dried tomato pesto, cream, basil, and cayenne pepper; stir until well mixed. Simmer over low heat until chicken is cooked through and sauce has thickened, about 20 to 30 minutes.
Step 3
While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and return to a boil; cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 to 12 minutes. Drain well.
Step 4
Spoon sauce over cooked penne.
Ingredients
1 cup heavy cream
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon cayenne pepper
1 cup chopped fresh basil
1 pound dry penne pasta
1 (12 ounce) jar roasted red peppers, drained and chopped
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
