Chicken Penne

This was THE BEST Chicken Penne that I have ever had.

3 boneless, skinless chicken breast cubed

1/3 cup sun dried tomatoes, chopped

2 cloves garlic, minced

1/2 box penne pasta, cooked

2 Tablespoons Butter

2 Tablespoons flour

1 cup milk

1 cup pasta water reserved from cooking pasta

1 roasted red pepper

2 T capers

1 1/2 cup grated parmisian cheese

2 T chopped fresh parley

1/2 lemon, juice and zest

You do have to multi task for this recipe, but it does go pretty quickly once you have everything underway.

Start the pasta water to get the pasta cooking.

Fire up the grill, and put the red bell pepper on it to get it roasted.

Heat a big cast iron pan on the stove, add a drizzle of olive oil. Cut the chicken into bite size cubes, and add to the oil, and season with salt and pepper. (We use a splatter screen to control the splatter.)

Meanwhile mince the garlic, chop the sun dried tomatoes and parsley, grate the cheese, zest and juice the lemon so you have everything ready for when the chicken is done.

So now, everything is underway, and while you monitor the pepper, pasta, and chicken you can start on the sauce too. 

For the Sauce: Heat a medium size pan on the stove top and melt the butter, add in the flour, and season with salt and pepper. Let this cook while stirring, being careful not to burn it, just let it cook for a few minutes, then add in the milk and continue to cook, until think and creamy.  Add in 3/4 cup of the grated parmisian cheese, and as much of the reserved pasta water as needed so the sauce isn't too think.

When the pasta is done, drain the water reserving 1 cup.

When the pepper is charred, remove from the grill and put into a bowl and cover with plastic wrap.

By this time the chicken should be done, add in the garlic, sun dried tomatoes, capers, parlsey, and lemon juice...Good time to deglaze the pan with some good white wine.

Peel the char from the roasted red pepper, then chop the pepper, and add it to the chicken mixture. Add in the pan of sauce, and the pasta and mix everything together. Top with the remaining 3/4 cup grated parmisian cheese and garnish with parsley.

Enjoy with white wine....The wine that we forgot to add to the dish...Next time it will go in to deglaze the pan!

Serve with garlic toast...This dish was just as good reheated the next day.  To Reheat: put leftovers in a pan with a few tablespoons of water, cover, and re-heat in the oven until hot all the way through.

So Good.