Chicken Penne Armadillo Grill

READY IN: 20mins
Recipe by BakinBaby

Chicken, Penne,Pesto & Sundried tomatoes... oh yes. This gem comes from my Best of Arizona Cookbook contributed by the 5 star Armadillo Grill. The cayenne pepper brings a little zing, if you want more hot... add more.

Top Review by wicked cook 46

I am rating this on flavour. It was very good and had alot of different flavours going on. But I found the directions a bit confusing. The diretions state add seasonings and none is listed I assume it meant salt and pepper. Plus is the parm and basil to be added to the sauce or only as garnish. I added some of the parm to the sauce and some on top. I followed this recipe for amounts exactly but we found there was alot of sauce for the amount of pasta ( I let the wine reduce for well over 10 minutes) plus we found it very thin ( I used light cream 5% fat which might explain that a bit) We had to use bowls and not plates. I did cook my chicken and red peppers a bit different . I grilled them on the barbque and roasted the red pepper whole. I also diced the sundried tomatoes. All in all a very tasty meal but one I will adjust next time. Made for Everyday is a Holiday Tag

Ingredients Nutrition

Directions

  1. Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.
  2. Begin cooking pasta until al dente.
  3. In a saucepan, heat oil and saute' onion and garlic.
  4. Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
  5. Then add pesto, cream and seasonings, stir until fully incorporated.
  6. Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
  7. Garnish with Parmesan and fresh basil leaves.

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