This is a winner for sure!!! It takes a bit of time though, so give yourself enough time before dinner to prepare everything.
Roasted Red Pepper Sauce:
2 large red bell peppers
3 TBS olive oil
1 TBS basil
1/2 TBS garlic powder
1 1/2 cups half-and-half
2 TBS butter
1 cup Italian cheese mix
1 tsp salt
1/2 tsp pepper
(1 TBS flour – if your sauce is too runny)
Optional: 1 tsp Cayenne pepper – if you want it flamin’
1 package Penne pasta
2 chicken breasts
Preheat the oven for broiling.
Wash the peppers and then lightly coat them with olive oil. Place on a broiling rack and put in the oven for about 10 or 15 minutes, turning occasionally, until all the skin is black and bubbly looking. Cut the tops off the peppers and while running them under cold water, remove the skins.
Cut the peppers into cubes and saute in olive oil with basil and garlic. Once the flavors have had a chance to mingle, pour pepper mixture into a blender and puree. Return mixture to pan and bring to a simmer. Add half-and-half, cheese, butter, salt and pepper. Stir until all combined.
Depending on how big your peppers were, you may need to add a little flour to the sauce to thicken it.
Boil Penne pasta according to directions on the package.
Cube the chicken breasts and saute. When the chicken is cooked, combine pasta and Roasted Red Pepper sauce. Stir together.
Serve with extra Italian cheese on top.