Pasta With Roasted Chicken and Fresh Herbs

Jostlori's Note:

I came up with this recipe when trying to figure out what to do with leftovers from last night's beer butt chicken. Everything in here is fresh - from the organic chicken to the bright herbs from my garden. One of the reasons it came out so well, I think, is that the herbs in the pasta are the same one's that were used when roasting the chicken, so it was already infused with the flavors. You could use a store bought rotisserie chicken to make life really easy. I didn't really measure anything, so this is a loose approximation...

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 3

• 3 large garlic cloves, rough chopped
• 1/2 small onion, finely minced
• 1/2 small red bell pepper, small dice
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/2 cup white wine
• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh oregano, minced
• 2 teaspoons fresh rosemary, minced
• 1 large tomato, diced
• 1 1/4 cups chicken broth, preferably homemade
• 1/2 teaspoon pepper
• salt
• 2 cups cooked chicken, cubed
• 1/2 cup heavy cream
• 1/3 lb penne pasta, cooked
• 1 tablespoon fresh parsley, minced

Directions:

1. Place garlic, onion, bell pepper, olive oil and butter in a 3 qt saucepan, cook over medium heat until onion is translucent and pepper is soft, about five minutes, stirring frequently so it doesn't scorch.
2. Add wine, stir, let simmer about three minutes to eliminate the alcohol.
3. Add basil, oregano, rosemary and tomato, simmer for five minutes.
4. Add broth and pepper, then salt to taste. Return to boil and then simmer for three minutes.
5. Add chicken, return to boil and simmer for five minutes to allow flavors to meld.
6. Add cream, stir well.
7. Add cooked pasta and parsley, stir to combine. Adjust salt to taste and serve immediately in pasta bowls.
8. The sauce will be thin, so serve this with spoons and a good loaf of crusty french bread to mop it up.