We love our pasta in this house!!! I am still making about 3-5 new recipes each week, and I want to share more of them! This one was became a quick favorite and I am happy to say we ALL ate our dinner when this was served (hooray)!!
2-5 oz boneless skinless chicken breasts
1 tsp olive oil
2 tsp dried herbs (poultry blend)
1 tsp fresh ground black pepper
1 1/2 C uncooked whole wheat penne pasta
1 yellow bell pepper, diced (good to purchase organic)
2 T finely chopped fresh basil
Red Pepper Sauce
1 red bell pepper, coarsely chopped
1/2 cup sun dried tomatoes, coarsely chopped
2 tomatoes. coarsely chopped
1/4 unsalted raw cashews
1/4 whole fresh basil leaves
1 clove garlic
1 shallot, halved
fresh ground pepper, to taste
Preheat grill to medium -high. Diagonally score (1/4inch deep) chicken breasts and rub with a thin coating of oil, dry rub and black pepper, dividing evenly. Grill chicken for about 7 minutes per side until juices run clear when pierced with a fork (or, roast in oven for about 20 minutes.)
Set aside until cool enough to handle, about 10 minutes, then chop. Meanwhile, prepare pasta according to package directions. Rinse in cold water to remove sticky starches; drain well and set aside. Prepare red pepper sauce: In a blender or a food processor, add all sauce ingredients; blend until very smooth. In a large bowl, toss pasta with 1 to 1 1/2 cups red pepper sauce, yellow pepper, chicken and basil.
We served this up with some French bread on the side for the boys…YUM!!! This was so good, I cannot wait to make it again!! Give a try and let me know what you think!!