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Chicken and Penne with Creamy Red Pepper Sauce

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Course Main
Cuisine Italian


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


  • 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.


From the kitchen of palatable pastime.com
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