Recipe by Steph Barber
"Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine. "
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skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (9 ounce) jar
sun-dried tomato pesto
1 (12 ounce) jar
roasted red peppers, drained and chopped
chopped fresh basil
dry penne pasta
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.
Eh. For the work and fat content involved...I didn't think the flavor was that great.
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!
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.
Great taste, easy to make! I added fresh green, orange and yellow peppers instead of the roasted, I also put in about a 1/2 tsp of cayenne pepper, otherwise it would've been a bit too spicy. Great dish! Can't wait to warm up my leftovers for lunch today!.
great tasting! used half and half to cut down on the fats and still very yummy!
This was a fantastic recipe. I made it exactly as written and both my husband and I loved it!
YUM! I had to make some modifications to suite the ingrediants I had on hand. Skipped the bell pepper, a little short on the pesto so added a little more oil and cream. Doubled the garlic (we love garlic) and my pesto came with pine nuts in it (they were great with the sauce though)! I will definately make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Sun-Dried Tomato Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 231
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