Chicken and Penne with Creamy Red Pepper Sauce brings the sweet roasted flavor of red peppers to enliven chicken with pasta.

Chicken and Penne with Creamy Red Pepper Sauce

By Sue Lau | Palatable Pastime

I love the flavor of roasted red peppers. Roasting brings out the natural sweetness of the peppers, and those little bits of char add depth of flavor. This all makes for a great change of pace to the usual tomato-based sauce so often served with pasta.

I used Dreamfield’s penne pasta in this- low glycemic and it really does taste like regular penne. But you can use whatever brand you prefer, of course.

Options for Creamy Red Pepper Sauce

You can use jarred roasted peppers in this, but I roasted my own out on the grill the day before when I barbecued. Char them until black, then toss them in a bowl and cover; let them cool off. The charred skin slips right off. Don’t rinse them.

Any little blackened bits that hang around are ok. They only add to the flavor as I noted above. You can slit the peppers and cut out the seed ball and toss the stem as well. If using within a few days, drizzle them with olive oil and refrigerate, although roasted peppers freeze well in ziplock freezer bags.

You could also make this pasta with salsiccia or meatballs if you want. Shrimp would be good too. Hard to go wrong, really.

Chicken and Penne with Creamy Red Pepper Sauce

5 from 1 vote

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Course Main

Cuisine Italian

Ingredients

  

Creamy Red Pepper Sauce

• 8 ounces fire roasted red pepper (drained if jarred)
• 1/2 cup roasted garlic cloves
• 1 cup heavy cream (or half and half or a blend)

For the Pasta

• 1 pound boneless skinless chicken breast (trimmed and sliced)
• 1/2 cup onion (slivered)
• 8 ounces fresh mushrooms (quartered)
• 12 ounces jarred artichokes (drained and chopped)
• 1/2 cup fresh basil leaves
• 1/4 cup white balsamic vinegar
• Salt and pepper
• Red pepper flakes
• Olive oil
• 3 cups cooked penne pasta
• Parmesan cheese

Instructions

 

• Puree roasted red peppers, roasted garlic, and heavy cream in a food processor.
• Heat oil in a large skillet; add onions and chicken, salt, pepper, red pepper flakes, and cook until chicken is about halfway done.
• Then add white balsamic vinegar and mushrooms, cooking further until mushrooms and chicken are done.
• Stir in artichokes, basil leaves and red pepper sauce, heating until hot and basil is wilted.
• Toss mixture with cooked penne pasta and sprinkle with Parmesan cheese.

Notes

From the kitchen of palatable pastime.com

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