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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.