Pasta, peppers and chicken come together for a savory but not-too-heavy comfort food that is a crowd pleaser any time of year, and tastes especially delicious on chilly evenings as winter transitions to spring.
Recipe and photograph by Kimme Hargrove
1 pound boneless, skinless chicken breasts
12 ounces pasta of choice
3 Tablespoons butter
2 bell peppers (any color), chopped
1 onion, chopped
3 cloves garlic, minced
Salt and pepper, to taste
1 cup heavy cream
½ cup Parmesan cheese, shredded, plus more to top
Fresh parsley, to top
Heat oven to 350°F.
Season chicken on both sides with salt and pepper. Cook for 30-35 minutes in a baking dish. Remove once cooked through, and set aside for later use.
Cook pasta according to package directions. Drain, and set aside for later use.
Heat butter in a large skillet. Add peppers and onions, and sauté for about 5 minutes until softened. Turn heat down to low, and add garlic, salt and pepper, to taste. Continue to cook until vegetables become caramelized, 20-30 minutes.
Add cream to vegetables, and cook, stirring constantly, until cream thickens a bit. Add Parmesan cheese. Add pasta to the skillet, and toss to combine. Add chicken to the skillet, and heat until ready to serve.
Serve chicken over pasta with sauce, topping with Parmesan cheese and parsley, if desired.
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