Wednesday, February 2, 2022

Penne Chicken with Sun-Dried Tomato Pesto & Roasted Red Peppers


Wow, are you having a hard time finding chicken in the store like I am? That’s why I have to make a meal that’s going to feed me more than once or in your case more people. Because of the stores having issues supplying chicken, I found that two chicken breasts can be divided into 4 meals for one person. Or you can add the chicken to recipes like this Penne Chicken with Sun-Dried Tomato Pasta and Roasted Red Peppers. I feel this recipe can feed 4 people, double the recipe and it can serve up to 8. Total Time: 45 minutes - 1 hour


2 skinless, boneless chicken breasts 

2 tablespoons olive oil

1 cup roasted red peppers or more to taste (I like more!) 

8 oz dried penne pasta 

1 tablespoon grated Parmesan to garnish 


1 tablespoon minced garlic 

1 cup heavy cream (don’t have heavy cream whisk together 1/4 cup melted butter and 3/4 cup whole milk)

1 cup sun-dried tomato pesto or make your own…

      Pesto Ingredients:

      7.5 oz Sun-Dried Tomatoes 

      5 tablespoons almonds 

      2 cloves garlic 

      1/2 tablespoons rosemary 

      Salt & pepper, to taste 

      3/4 cup olive oil 

      Blend together until combined 

1/2 cup fresh basil or 2 tablespoons dried basil 

1/4 teaspoon red pepper flakes, optional        


In a large skillet on med/high heat brown chicken on each side until the internal temperature reaches at least 150. Remove and set aside. In the same skillet add the garlic and stir for a minute to release the flavor, add in the remaining sauce ingredients and stir to combine. Cut the chicken into 1 inch bite size pieces and add it back into the skillet with the roasted red peppers. Cover and cook on simmer until the internal temperature of the chicken reaches 165, about 15 -20 minutes. While simmering cook your pasta for 11 minutes. Drain pasta add to the skillet, fold into the chicken mixture. Top with grated Parmesan. Serve. 

No comments:

Post a Comment