13-minute meals with Chef Suzanne: Roasted Red Pepper Chicken Penne


Recipe by Chef Suzanne

Roasted Red Pepper Chicken Penne

2 cups roasted red peppers 
1 tablespoon fresh garlic chopped
2 tablespoons olive oil
½ cup diced onions
2 teaspoons fresh parsley
2 cups chicken stock
2 cups cream
3 boneless skinless chicken breasts diced
1 tablespoon Romano cheese
Salt and pepper to taste
Penne Pasta, cooked according to package directions

Place olive oil, peppers, onions and garlic in stock pot and simmer for 5 minutes. Add chicken stock and cream and puree with stick blender. Add chicken and simmer for 8 minutes until chicken is tender. Serve over penne; add parsley and Romano cheese once plated.