Chicken breast meat is browned, then simmered in a creamy sauce flavored with roasted red peppers, sun-dried tomatoes, and basil, and served over hot penne pasta for an elegant but easy main dish.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
599 Calories
Recipe Instructions
Step 1
Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
Step 2
While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
Step 3
Serve the sauce over the 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
