Chicken Penne Pasta With Pink Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 170.09 g dry penne pasta
- 3 boneless skinless chicken breasts
- 29.58 ml olive oil
- salt
- fresh ground black pepper
- 236.59 ml coarsely chopped prosciutto
- 1 medium green bell pepper, cut into 1 x 1/4 inch strips
- 1 medium yellow bell pepper, cut into 1x 1/4 inch strips
- 44.37 ml drained capers
- 4.92 ml dried basil, crushed
- 425.24 g jar marinara sauce (or homemade)
- 283.49 g jar alfredo sauce
- 78.78 ml grated parmesan cheese
directions
- Cook the pasta according to package directions; drain well.
- Return the pasta to the pot and set aside.
- Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
- Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
- Remove the pan from the oven and let the chicken cool.
- When it is cool enough to handle, dice the chicken and set aside.
- Coat a 9 x 13 inch casserole dish with cooking spray.
- In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
- Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
- Add the prosciutto, green and yellow peppers, capers, and basil.
- Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
- Add the chicken mixture to the reserved penne and mix well.
- Spread half of the mixture in prepared pan.
- In a bowl, combine the marinara and Alfredo sauces.
- Top the penne with 1 cup of sauce.
- Put the remaining penne mixture over the sauce, then add the remaining sauce.
- Sprinkle the top with Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
- Remove the pan from the oven and toss the pasta thoroughly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!