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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened. | 2. While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well. | 3. Serve the sauce over the cooked penne. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast half	4		skinless boneless cut	-	-	-	-
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
tomato pesto	1	jar	sun-dried	-	-	-	-
red pepper	1	jar	roasted drained chopped	-	-	-	-
basil	1	cup	chopped	5.52	0.636	0.7559999999999999	0.1536
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
penne pasta	1	pound		1691.7638	340.496	59.4625	6.8856

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.