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