Roasted Capsicum Chicken

    Roasted Capsicum Chicken

    Recipe Picture:Roasted Capsicum Chicken
    1

    Roasted Capsicum Chicken

    (45)
    50min


    36 people made this

    Chicken with pasta, sun-dried tomatoes, and roasted red capsicums. You could even roast your own capsicums if you're up for it!

    Ingredients
    Serves: 6 

    • 2 tablespoons (40ml) olive oil
    • 4 skinless, boneless chicken breast halves - cut into 4cm pieces
    • 4 cloves garlic, minced
    • 250ml cream
    • 280g sun-dried tomato pesto (about 1 1/2 bottles)
    • 1 large jar (340g) roasted red capsicums, drained and chopped
    • 1 cup (about 1/4 bunch) chopped fresh basil
    • 1 teaspoon cayenne pepper
    • 500g dry penne pasta

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the olive oil in a frypan over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted capsicums, basil and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
    2. While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
    3. Serve the sauce over the cooked penne.
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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (35)

    by
    18

    Delicious! I like to use all-fresh ingredients, so I roasted the bell peppers myself. Just set your oven to broil, cut the peppers in half and seed them, set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off.  -  20 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    13

    This was a DELICIOUS meal! We made a few changes though. 1. Replaced heavy cream with evaporated milk, for reduced fat content. 2. Roasted our own red pepper and made our own tomato pesto (but I'm sure the store bought kind is good and much easier). 3. Drizzled a little olive oil over the finished pasta. 4. Used a LOT less basil, probably a quarter of a cup, at the most. Also a lot less cayenne, maybe 1/4 tsp. All in all, a very tasty meal that I'll definitely make again!  -  12 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    9

    I don't understand what all the bad ratings are about. If you don't like spicy, the solution is simple: don't add all the cayenne pepper!! This is really an excellent pasta recipe, it definitely tastes like something from an Italian restaurant. I used a really good tomato pesto and 2 cups half-and-half instead of 1 cup heavy cream. I will definitely be making this again.  -  11 Jun 2010  (Review from Allrecipes USA and Canada)

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