I was zipping through the produce section the other day, tossing things in my basket when I saw a pack of peppers. Red, yellow and orange. Not cheap, but they looked so good I couldn’t resist. They waited in the fridge for a day or two until inspiration hit.
I decided they would be good paired with pasta, tomatoes and a creamy sauce. I was right. This dish was a hit with all of us. It also makes use of the homemade seasoned salt that I posted yesterday.
Here’s what you’ll need:
Serves: about 8 servings
- 1 box penne pasta
- about 2 lbs. boneless chicken breasts or tenders
- homemade seasoned salt or store-bought
- 4 Tbs. butter
- 1 onion, diced
- 1-2 cloves garlic, minced or crushed
- 2 whole sweet bell peppers, chopped (I used the whole red and ½ each of yellow and orange)
- 1 cup chicken broth
- 1 cup half & half, warmed
- 1 cup Italian blend cheese, shredded
- 1 cup cherry or grape tomatoes, cut in half
- Cook the pasta according to the package directions.
- Sprinkle the chicken with seasoned salt and grill until done. Then slice it thin.
- While the chicken and pasta cook, melt 3 Tbs. of the butter in a skillet over medium heat.
- Add the onions and garlic and cook until soft.
- Add the peppers and cook until they are tender-crisp.
- Remove the veggies from the pan.
- Add the last Tbs. butter. I accidentally let mine brown a bit, which tasted good. A happy accident.
- Whisk in the chicken broth, then half & half.
- Stir in the cheese.
- Add 2 pinches of seasoned salt, about ½ tsp.
- When the pasta is cooked and drained, pour the sauce into the pasta and combine.
- Add the tomatoes. Serve with the chicken.