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Pepper Patch Pasta with Grilled Chicken


  • 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


  • 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.