Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.

Stephanie Moyle Barber
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • Serve the sauce over the cooked penne.

Nutrition Facts

599 calories; 25.7 g total fat; 97 mg cholesterol; 650 mg sodium. 63.9 g carbohydrates; 29 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2009
Delicious! I like to use all-fresh ingredients so I roasted the bell peppers myself. Just set your oven to broil cut the peppers in half and seed them set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off. Read More
(19)

Most helpful critical review

Rating: 2 stars
04/23/2009
Eh. For the work and fat content involved...I didn't think the flavor was that great. Read More
(1)
45 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/21/2009
Delicious! I like to use all-fresh ingredients so I roasted the bell peppers myself. Just set your oven to broil cut the peppers in half and seed them set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off. Read More
(19)
Rating: 5 stars
04/21/2009
Delicious! I like to use all-fresh ingredients so I roasted the bell peppers myself. Just set your oven to broil cut the peppers in half and seed them set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off. Read More
(19)
Rating: 4 stars
08/13/2009
This was a DELICIOUS meal! We made a few changes though. 1. Replaced heavy cream with evaporated milk for reduced fat content. 2. Roasted our own red pepper and made our own tomato pesto (but I'm sure the store bought kind is good and much easier). 3. Drizzled a little olive oil over the finished pasta. 4. Used a LOT less basil probably a quarter of a cup at the most. Also a lot less cayenne maybe 1/4 tsp. All in all a very tasty meal that I'll definitely make again! Read More
(16)
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Rating: 5 stars
06/14/2010
I don't understand what all the bad ratings are about. If you don't like spicy the solution is simple: don't add all the cayenne pepper!! This is really an excellent pasta recipe it definitely tastes like something from an Italian restaurant. I used a really good tomato pesto and 2 cups half-and-half instead of 1 cup heavy cream. I will definitely be making this again. Read More
(10)
Rating: 5 stars
03/07/2011
This was a fantastic recipe. I made it exactly as written and both my husband and I loved it! Read More
(5)
Rating: 5 stars
04/20/2009
YUM! I had to make some modifications to suite the ingrediants I had on hand. Skipped the bell pepper a little short on the pesto so added a little more oil and cream. Doubled the garlic (we love garlic) and my pesto came with pine nuts in it (they were great with the sauce though)! I will definately make again. Read More
(5)
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Rating: 5 stars
06/30/2011
I had some ingredients to use and was looking for something a little different but not too involved. This was delicious and one of the few pasta dishes I've made that I felt the pasta/sauce ratio was right on for us. The sauce was thick enough in my opinion before simmering but I did it anyway. With leftover chicken I could easily make this dish in the time it takes to make the pasta. I added a fresh basil garnish and would probably adjust the cayenne depending on my mood at the time. I scaled it for two in case it wasn't well received but wish I had made enough for leftovers. Read More
(5)
Rating: 5 stars
04/20/2011
Great taste easy to make! I added fresh green orange and yellow peppers instead of the roasted I also put in about a 1/2 tsp of cayenne pepper otherwise it would've been a bit too spicy. Great dish! Can't wait to warm up my leftovers for lunch today!. Read More
(5)
Rating: 5 stars
11/05/2011
great tasting! used half and half to cut down on the fats and still very yummy! Read More
(4)
Rating: 4 stars
10/04/2010
This recipe proved very tasty. I substituted regular cream for heavy cream and used dried basil for the fresh. The taste was very flavorful. Definitely a four star meal. Read More
(4)
Rating: 2 stars
04/23/2009
Eh. For the work and fat content involved...I didn't think the flavor was that great. Read More
(1)