Roasted Capsicum Chicken

    Roasted Capsicum Chicken


    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!

    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

    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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