Ingredients
- CREAMY RED PEPPER SAUCE
- 8 ounces red pepper (fire roasted, drained if jarred)
- 1/2 cup roasted garlic cloves
- 1 cup heavy cream, half and half or a blend
- FOR THE PASTA
- 1 pound boneless skinless chicken breast (trimmed and sliced)
- 1/2 cup onion, slivered
- 8 ounces mushrooms (fresh, quartered)
- 12 ounces jarred artichokes (drained and chopped)
- 1/2 cup fresh basil leaves
- 1/4 cup white balsamic vinegar
- Salt and pepper
- Red pepper flakes
- Olive oil
- 3 cups cooked penne pasta
- Parmesan cheese
How to Make
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Step 1: Puree roasted red peppers, roasted garlic, and heavy cream in a food processor.
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Step 2: Heat oil in a large skillet; add onions and chicken, salt, pepper, red pepper flakes, and cook until chicken is about halfway done.
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Step 3: Then add white balsamic vinegar and mushrooms, cooking further until mushrooms and chicken are done.
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Step 4: Stir in artichokes, basil leaves and red pepper sauce, heating until hot and basil is wilted.
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Step 5: Toss mixture with cooked penne pasta and sprinkle with Parmesan cheese.
We hope you enjoy this recipe!
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