Roasted Red Pepper and Sun-Dried Tomato Pasta with Chicken

My family loves creamy pasta dishes.  They’re so quick and easy to make that we can have this favorite meal on a busy week night or cooked up after church on a Sunday.

This version has roasted red peppers, sun-dried tomatoes and chicken marinated in red wine vinegar and homemade Italian Herb Salt.  Serve it up with a salad and a loaf of crusty bread with seasoned olive oil for dipping.  Even better than going out to eat and much cheaper too!  

I usually take ingredient photos, but I can’t find one for this dish on my computer.  We must have been really busy the night I made it and I forgot to take the photo.

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Roasted Red Pepper and Sun-Dried Tomato Pasta with Chicken

Servings: 6 -8 servings

Ingredients

• 1 1/2 - 2 lbs. boneless chicken cut in bite size pieces
• 2 Tbs. red wine vinegar
• 1 tsp. Italian Herb Seasoning
• 2-3 Tbs. olive oil
• 2 cloves garlic crushed
• 2 Tbs. butter
• 1 1/2 cups half & half warmed
• 1 cup shredded Italian blend cheese
• 1/2 cup roasted red peppers
• 1/4 cup sun dried tomatoes
• salt and pepper to taste
• 1 lb. penne pasta cooked

Instructions

• Combine chicken, red wine vinegar and Italian Herb Seasoning. Refrigerate for 30 minutes or over night.
• Heat the oil in a large skillet and cook the chicken till done. Remove from pan.
• Add garlic and butter to the skillet and cook for a minute or two.
• Whisk half & half into the skillet, let simmer over medium-low heat for several minutes.
• Stir in cheese and allow to melt.
• Add roasted red peppers and sun-dried tomatoes.
• Season with salt and pepper.
• Stir sauce and pasta together and serve.