Sunday's Chicken & Peppers Penne Pasta with Fresh Basil

 

Sunday's Chicken & Peppers Penne Pasta with Fresh Basil

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

Pasta

• 1 lb penne pasta
• 1 tablespoon salt (for pasta water)

Chicken & Vegetables

• 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium sweet onion, sliced
• 4 cloves garlic, minced

Sauce

• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper

Fresh Herbs

• ½ cup fresh basil leaves, chopped
• Extra basil leaves for garnish

 

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook penne according to package directions until al dente.
3. Reserve ½ cup pasta water and drain.

Step 2: Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, and garlic powder.
3. Cook chicken for 6-8 minutes until golden brown and fully cooked.
4. Remove chicken and set aside.

Step 3: Sauté Vegetables

1. In the same skillet, add peppers and onions.
2. Cook for 5-7 minutes until slightly tender.
3. Add minced garlic and cook for 1 minute.

Step 4: Make the Sauce

1. Pour in chicken broth and scrape up browned bits.
2. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.
3. Simmer for 3-5 minutes until slightly thickened.

Step 5: Combine

1. Return chicken to the skillet.
2. Add cooked penne pasta.
3. Toss until everything is coated.
4. Add chopped basil and mix well.
5. If needed, add reserved pasta water to loosen sauce.

Step 6: Serve

1. Garnish with fresh basil and Parmesan cheese.
2. Serve immediately with garlic bread and a side salad.