Shelly's Recipe

SOUTHWESTERN CHICKEN AND PASTA

Category: Pasta - Meat

3/4 cup roasted red bell peppers or store-bought roasted red peppers, drained
1 tbsp chicken base (see Notes)
1/4 cup olive oil
1/4 cup tomato paste
1 1/2 tbsp minced garlic
2 tbsp blackening seasoning
2 tsp sugar
1/2 tsp salt
1/4 cup grated Parmesan cheese, plus more for garnish
3 cup heavy cream
2 tbsp cornstarch dissolved in 1/4 cup water
1 lb penne pasta
1 tbsp butter
1 lb cooked chicken breast, sliced
2 scallions, chopped
1/4 lb fresh snow peas
Diced tomato, optional
Chopped parsley, optional

In a food processor, combine peppers, chicken base, olive oil, tomato paste, garlic, blackening seasoning, sugar, salt and 1/4 cup Parmesan, and process until smooth. Transfer to a large mixing bowl. Slowly add cream, whisking until thoroughly incorporated. Add cornstarch mixture, and whisk to combine. (Sauce may be made in advance and stored, refrigerated, up to 48 hours.)

Boil pasta according to package directions, checking a couple minutes before the recommended cooking time for doneness. While pasta is cooking, heat butter in a saute pan over medium-high heat until it foams, then add chicken, scallions and snow peas. Saute 1 to 2 minutes, just until items are warmed through. Add sauce and cook, stirring, until sauce thickens. Toss with cooked, drained pasta. Garnish with diced tomato, parsley and Parmesan. Serves 4