Pepper Patch Pasta with Grilled Chicken

By - Tiffany King

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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:

Print Recipe

Pepper Patch Pasta with Grilled Chicken

Ingredients

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 1/2 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

Instructions

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 1/2 tsp.
When the pasta is cooked and drained, pour the sauce into the pasta and combine.
Add the tomatoes. Serve with the chicken.

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