Chicken Penne Armadillo Grill |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chicken, Penne,Pesto & Sundried tomatoes... oh yes. This gem comes from my Best of Arizona Cookbook contributed by the 5 star Armadillo Grill. The cayenne pepper brings a little zing, if you want more hot... add more. Ingredients:
10 ounces boneless chicken breasts |
2 red bell peppers (cut in 1/2-inch strips) |
1 1/2 teaspoons cayenne pepper |
1/2 lb penne pasta |
2 teaspoons olive oil |
4 tablespoons onions (minced) |
1 tablespoon garlic (minced) |
2 cups white wine |
1/2 cup sun-dried tomato (julienned) |
1/2 cup pesto sauce |
2 cups half-and-half |
1/3 cup parmesan cheese |
2 tablespoons fresh basil |
Directions:
1. Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.
2. Begin cooking pasta until al dente.
3. In a saucepan, heat oil and saute' onion and garlic.
4. Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
5. Then add pesto, cream and seasonings, stir until fully incorporated.
6. Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
7. Garnish with Parmesan and fresh basil leaves.
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