Sun-Dried Tomato Chicken Pasta

01Method

1. 1

   Warm the olive oil in a skillet over medium heat. Add the chicken pieces and cook, stirring, until golden brown on all sides, about 8 to 10 minutes.

2. 2

   Add the garlic and cook until aromatic. Stir in the roasted red peppers, sun-dried tomato pesto, heavy cream, basil, and cayenne pepper until everything is well combined. Reduce heat to low and let the sauce simmer until the chicken is fully cooked through and the sauce has thickened, about 20 to 30 minutes.

3. 3

   While the sauce simmers, bring a large pot of lightly salted water to a rolling boil. Add the penne and cook uncovered, stirring occasionally, until al dente, about 10 to 12 minutes. Drain thoroughly.

4. 4

   Plate the cooked penne and ladle the sauce over the top to serve.