Sun-Dried Tomato & Red Pepper Chicken Penne
from Clean Eating Magazine
With a recipe title like that how can you not be drooling and licking your chops. The cold pasta salad which I decided to make hot was delish and worth a try.
2-5 oz boneless skinless chicken breasts
1 tsp olive oil
2 tsp dried herbs of sort, come on...get creative
1 tsp fresh ground black pepper
1 1/2 C uncooked whole wheat penne pasta
1 yellow bell pepper, diced (good to purchase organic)
2 T finely chopped fresh basil
Red Pepper Sauce
1 red bell pepper, coarsely chopped
1/2 cup sun dried tomatoes, coarsely chopped
2 tomatoes. coarsely chopped
1/4 unsalted raw cashews
1/4 whole fresh basil leaves
1 clove garlic
1 shallot, halved
fresh ground pepper, to taste
Preheat grill to medium -high. Diagonally score (1/4inch deep) chicken breasts and rub with a thin coating of oil, dry rub and black pepper, dividing evenly. Grill chicken for about 7 minutes per side until juices run clear when pierced with a fork (or, roast in oven for about 20 minutes.) set aside until cool enough to handle, about 10 minutes, then chop. Meanwhile, prepare pasta according to package directions. Rinse in cold water to remove sticky starches; drain well and set aside. Prepare red pepper sauce: In a blender or a food processor, add all sauce ingredients; blend until very smooth. In a large bowl, toss pasta with 1 to 1 1/2 cups red pepper sauce, yellow pepper, chicken and basil.
Until next time...
look good, feel good, do good