Ingredients

The following ingredients have 4 Servings
  • 10 ounces dry penne pasta (about 2 ½ cups (see Notes below))
  • 2 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breast
  • 1 teaspoon minced garlic
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • 12 ounce jar roasted red peppers (chopped)
  • ½ cup half and half
  • ½ cup pesto
  • 1 cup ricotta cheese (part-skim or whole)
  • ⅓ cup grated Parmesan cheese (plus additional for garnish)
  • fresh basil (sliced or torn (optional garnish))

Instruction

  • Cook the penne about one minute shy of the package directions. Meanwhile, cut the chicken into bite-sized pieces.
  • While the pasta is cooking, heat the olive oil in a deep 12-inch skillet over MEDIUM-HIGH heat. Add the chicken and garlic and sauté for several minutes, until the chicken is just lightly golden brown. Season with salt, pepper and crushed red pepper. Add the roasted red peppers and cook, stirring, for another minute or two or until the chicken is thoroughly cooked. Reduce the heat to MEDIUM and add the half and half and pesto and stir well to combine it with the chicken and any accumulated juices in the skillet to create a sauce.
  • Drain the cooked pasta well and add it to the skillet with the chicken and stir to combine the mixture. Drop small dollops of the ricotta over the pasta and sprinkle the Parmesan cheese over the top. Cover the skillet and simmer over LOW heat for about 10 minutes, or until the ricotta is softened and beginning to melt into the pasta.
  • Garnish with additional Parmesan and fresh basil before serving, if desired.