a sweet simmering sauce that goes well with chicken, pork chops, and other foods. incredibly tenderizes everything. My kids adore it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
- 4 cloves garlic, minced
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 1 (9 ounce) jar sun-dried tomato pesto
- 1 cup heavy cream
- 1 cup chopped fresh basil
- 1 teaspoon cayenne pepper
- 1 pound dry penne pasta
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken breast; cook and stir until browned, about 8 to 10 minutes.
- Stir in garlic and cook until fragrant. Add roasted peppers, sun-dried tomato pesto, cream, basil, and cayenne pepper; stir until well mixed. Simmer over low heat until chicken is cooked through and sauce has thickened, about 20 to 30 minutes.
- While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and return to a boil; cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 to 12 minutes. Drain well.
- Spoon sauce over cooked penne.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 11 g |
| Sodium | 650 mg |
| Sugars | 7 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is delicious! My husband loved it! I will definitely be making this again.
My mother doesn’t like really spicy so I cut the cayenne down to 1/4 t. I had to use heavy whipping cream in place of heavy cream since the store was out. Other than that, I followed the recipe exactly and it turned out great. Everyone loved it and it’s now added to our meal rotation! It’s an easy dinner to make.
My family loves this recipe. I use just a little less cayenne pepper and add baked asparagus and sundried tomatoes.
This was delicious! I’ll be making it again soon & often! I added chopped tomatoes & onions. Not necessary, but a nice addition. The only complaint I have, which was my mistake, was the grease. Watch replacing heavy cream with milk & butter. I’ll be sure to use heavy cream next time. An incredible recipe!
I like it but would definitely cut back on the cayenne next time. I used dried basil instead of fresh but less then what is called for.
This one of my favorite recipes. Always a big hit. I add quartered artichoke hearts and julienned sun dried tomatoes.
Absolutely delicious. Used whole wheat pasta, as that is what we eat. Roasted my own red peppers following the directions of another reviewer – easy and tasty! We like a kick, so I went with the full teaspoon of cayenne pepper. Amazing. Also used half and half as again, that’s what I had. Enjoyed with a bottle of wine sent to us from Italy – and felt like we were there! Will make again.
This was really good. We had sun dried tomato olive oil and this seemed like the perfect dish to try it with. I used maybe only half the amount of cayenne/red pepper and we thought it was plenty spicy. I finished off the leftovers over grilled zucchini and that was good too. We would make it again for sure
A restaurant quality recipe! Next time I will start with only half a teaspoon of cayenne. I might also try it with shrimp instead of chicken.
Used rotisserie chicken cut up and 1 pint of half and half to stretch it. It was a hit at my home. Sprinkled parmesan cheese on the top of each plate. Nice addition!
This is my easy go to chicken pasta recipe. I don’t add all the cayenne and grill my chicken instead. Other than that I follow it to the letter! Thank you for such a wonderful recipe!
Delicious easy dish. Will definitely make it again. Very quick work night meal with an easy salad. Yum!
BEST recipe ive tried in awhile!! even my fiance’ (after one bite lol) said this is SOOO good! you have to know how picky he is on stuff like this! i kept true to the recipe except just added to it and used fresh ingredients… 3 more cloves and made more of the sauce using more half and half….i sliced the small sweet red and yellow bell peppers (only about 3) and “fake roasted” them in a skillet on the side to give the appearance of roasting lol seasoned and bowned the check as per another review… and a very small onion i diced with garlic, tossed that in the skillet with the peppers for about a minute or so decided to throw in the basil to shock it….one the chicken went for the 10mins i followed the rest of the directions..adding shaved parm cheese close to the end of the sauce thickening and also a little mozzerlla and sugar bc i like my tomato sauces sweeter.***oh yea i also used these chicken and mozzerella tortellini things i found at walmart…..thats why i found this sauce and did add things to the recipe…..i put the tortellini in a 9×13 baking dish with just enough chicken broth to cover the bottom then put parm chz and mozzerella on the tortellini put the chicken thighs on that then poured the rest of the sauce on top of that and added more of both cheeses (kinda like a lasagna) baked on 350 degrees until cheese melted left it i the oven to sit until we got home from bowling…. i was so shocked at how delicious this meal truly was!!!! THANK YOU SO MUCH F
This is actually my first review, this recipe is so delicious I just had to review it! I am making this today for my husbands birthday as per his request! Simply delicious! I have lots of my own sun dried tomatoes from my garden so I use them with additional Parmesan cheese and olive oil in place of the sun dried tomato pesto. I use the same amount of cayenne and the heat is perfect!
YUMMY! I used chicken thighs, they were a better price, just drain the excess fat before adding the garlic. I tripled the recipe. I dialed back the spices due to grand children’s young palates. I also used bowtie pasta for the little ones. I served freshly grated parmesan/asiago cheese and garlic powder on the side. There were not enough leftovers for lunch. That’s the best compliment in my house. THANK YOU FOR THIS SUPER EASY SUPPER! I will bring this dish, as written, to the next work pot luck.
This was so delicious my husband said it was restaurant quality! It was also amazingly easy
Will make again! Didn’t have prepared roasted red peppers nor sundried tomato pesto – so I roasted my own pepper and used this recipe to make sundried tomato pesto: http://allrecipes.com/recipe/25307/sun-dried-tomato-pesto/. Also, instead of pasta, I roasted cauliflower, zucchini, asaparagus, onion, and potato using this recipe: http://allrecipes.com/recipe/9377/roasted-vegetables/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202. This caused me a lot of extra work, but it was delicious! I used extra cream to make the sauce a little soupier to cover all the veggies. For two of us, there were plenty of leftovers, but I ate more than I usually do because it was so good.
Great recipe,I roasted the Red peppers and also roasted some baby portabello’s and sliced for the sauce.I used some baby spinach and 1/2 & 1/2 instead of heavy cream.When I browned the chicken I sprinkled it w/Paul Prudomme Poultry Magic which adds a nice flavor.Served over Dreamfield angel hair pasta (low carb pasta)that taste just like reguler pasta.The dish tasted very good and was able to cut some fat and carbs.
Delicious! Quick and easy. Halfed the cayenne since I don’t like a lot of heat. Half gave just enough kick. Bowtie pasta and a good bread to clean your plate, yum!
1/2 of the cayenne
The chicken definitely needed more flavor seasoning or something. But everything else was great.