Penne Arrabiata



4, 6 oz. Boneless chicken breasts
2 Red bell peppers, cut in 1⁄2 inch strips
1 1/ tsp. Cayenne pepper
1 1/2 lbs. Penne pasta
2 tsp. Olive oil
1 tbsp. Fresh garlic, minced
4 tbsp. Shallot, minced
2 cups White wine
1 cup Sundried tomatoes, julienned
1⁄2 cup Prepared pesto sauce
2 cups Heavy cream
1⁄2 cup Parmesan cheese
to taste salt and pepper
Basil leaves for garnish


• Preheat broiler.
• Place chicken breasts on broiler pan and red pepper strips on a baking sheet. Sprinkle peppers with cayenne. Broil chicken until golden brown and done and peppers until they are fork tender, 20-25 minutes. Set aside.
• At this point begin cooking pasta in boiling salted water until al dente.
• In a saucepan, heat olive oil and sauté garlic and onion. Deglaze pan with white wine and reduce liquid, adding the tomatoes and cooking 2 – 3 minutes.
• Then add pesto, cream and seasonings and stir until fully incorporated.
• Slice chicken into smaller pieces and add to sauce with the pasta. Top with red peppers, parmesan and basil leaves.

1904 E. Camelback Road , Phoenix, AZ, 85016