About this recipe:Chicken with pasta, sun-dried tomatoes and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.
2 tablespoons olive oil
4 skinless, boneless chicken breast fillets - cut into 3cm pieces
4 cloves garlic, minced
250ml double cream
3/4 (290g) jar sun-dried tomato pesto
1 (350g) jar roasted red peppers, drained and chopped
50 - 80g chopped fresh basil
1 teaspoon cayenne pepper or chilli powder
1 (500g) packet penne pasta
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Heat the olive oil in a frying pan over medium heat, and cook and stir the chicken for about 10 minutes, until browned. Add the garlic, cook and stir with the chicken for about 1 minute, then 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.
While the sauce is simmering, fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the penne, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta is al dente, about 11 minutes. Drain well.
Very quick and tasty dish. Very easy to tweak if you'd like as the quantities are very vague. I think i'd add less pesto next time and maybe some white wine to make more of a sauce. Very delicious and will make again. - 17 Feb 2013