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.