Ingredients
6
6 servings
- •2 tablespoons olive oil
- •4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
- •4 cloves garlic, minced
- •1 (12 ounce) jar roasted red peppers, drained and chopped
- •1 (9 ounce) jar sun-dried tomato pesto
- •1 cup heavy cream
- •1 cup chopped fresh basil
- •1 teaspoon cayenne pepper
- •1 pound dry penne pasta
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken breast; cook and stir until browned, about 8 to 10 minutes.
- Stir in garlic and cook until fragrant. Add roasted peppers, sun-dried tomato pesto, cream, basil, and cayenne pepper; stir until well mixed. Simmer over low heat until chicken is cooked through and sauce has thickened, about 20 to 30 minutes.
- While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and return to a boil; cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 to 12 minutes. Drain well.
- Spoon sauce over cooked penne.
Nutritional Facts
Per 6 servings
- Calories: 599
- Carbohydrate: 64g
- Fat: 26g
- Fiber: 4g
- Protein: 29g
- Sugar: 7g
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