Herb Chicken and Pasta with Roasted Red Pepper Cream Sauce

Step 1: Chicken and Marinade ... All all the ingredients to a large ziploc bag or dish. Add the chicken and make sure to coat the chicken well. I prefer a ziploc as there is no clean up. To crush the peppercorns, just use the back of a spoon or knife to break them up a bit. Make sure to marinate the chicken all day, or over night.

Step 2: Roasted Red Pepper Sauce ... It can't get much easier. First, I prefer to lightly puree the peppers; however, you can chop them fine and then use a fork to lightly mash them up. Whether you use a food processor or do it by hand is up to you - they both work equally as well. Add the peppers and cream with a pinch of salt and pepper to a small pot and bring to a light boil. Then reduce to low and simmer for 20 minutes as you cook the chicken and pasta.

Step 3: Chicken ... Cook the chicken until golden brown on each side; about 4-5 minutes per side. It will really depend on the size of your chicken breasts. Obviously a thicker breast will take longer. I like to use my outdoor grill, but an inside grill pan, or even a saute pan will work. Even if you prefer oven baking your chicken, that would be fine too. How you cook your chicken is up to you. Once the chicken is done, transfer to a dish and cover with foil to rest before slicing.

Step 4: Pasta ... As the chicken cooks; cook the pasta according to package directions in plenty of salted water. Once the pasta is done, drain and return to the pan to keep warm and toss with the olive oil.

Step 5: Finish ... Once the pasta and chicken are done; add the red pepper sauce to the pasta along with parmesan cheese, basil, and a little salt and pepper and toss well.

Step 6: Plate and Serve ... Plate the pasta and top with one of the sliced chicken breasts. If you want, a little extra grated parmesan cheese. ENJOY! Perfect served with a salad and some crusty bread.