Ingredients
-
10
-
2
-
1 1/2
-
1/2
-
2
-
4
-
1
-
2
-
1/2
-
1/2
-
2
-
1/3
-
2
-
-
Directions
Chicken Penne Armadillo Grill, Chicken, Penne, Pesto & Sundried tomatoes oh yes This gem comes from my Best of Arizona Cookbook contributed by the 5 star Armadillo Grill The cayenne pepper brings a little zing, if you want more hot add more , I am rating this on flavour It was very good and had alot of different flavours going on But I found the directions a bit confusing The diretions state add seasonings and none is listed I assume it meant salt and pepper Plus is the parm and basil to be added to the sauce or only as garnish I added some of the parm to the sauce and some on top I followed this recipe for amounts exactly but we found there was alot of sauce for the amount of pasta ( I let the wine reduce for well over 10 minutes) plus we found it very thin ( used light cream 5% fat which might explain that a bit) We had to use bowls and not plates I did cook my chicken and red peppers a bit different I grilled them on the barbque and roasted the red pepper whole I also diced the sundried tomatoes All in all a very tasty meal but one I will adjust next time Made for Everyday is a Holiday Tag
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Steps
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1
Done
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Preheat Broiler and Place Chicken Breasts and Red Pepper Strips to Baking Sheet, Sprinkle With Cayene; Broil Until Golden Brown (about 20 Minutes); Set Aside, and Slice Chicken in Diagonal Pieces. |
|
2
Done
|
Begin Cooking Pasta Until Al Dente. |
|
3
Done
|
in a Saucepan, Heat Oil and Saute' Onion and Garlic. |
|
4
Done
|
Deglaze Pan With White Wine and Reduce Liquid, Adding Tomatoes & Cook 3-4 Minutes. |
|
5
Done
|
Then Add Pesto, Cream and Seasonings, Stir Until Fully Incorporated. |
|
6
Done
|
Add Drained Pasta to Sauce and Toss, Then Divide Mixture Among 4 Warm Plates and Top Each With Chicken Slices and Red Peppers. |
|
7
Done
|
Garnish With Parmesan and Fresh Basil Leaves. |
