Ingredients
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10 ounces boneless chicken breasts
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1 1/2 teaspoons cayenne pepper
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1/2 lb penne pasta
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2 teaspoons olive oil
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1 tablespoon garlic (minced)
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2 cups white wine
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1/2 cup sun-dried tomato (julienned)
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1/2 cup pesto sauce
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2 cups half-and-half
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1/3 cup parmesan cheese
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2 tablespoons fresh basil
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4 tablespoons onions (minced)
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2 red bell peppers (cut in 1/2-inch strips)
Instructions
- 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.
- Begin cooking pasta until al dente.
- In a saucepan, heat oil and saute' onion and garlic.
- Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
- Then add pesto, cream and seasonings, stir until fully incorporated.
- Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
- Garnish with Parmesan and fresh basil leaves.