Chicken Penne With Tomato Garlic Cream Sauce Recipe 45

Steps:

• Cook penne pasta according to directions, drain. Meanwhile, melt butter and stir in onion and red pepper. Cook until onions are softened about 3-5 minutes. Stir in garlic, cook 1 minute. Stir in tomatoes and cream, increase heat and cook until slightly reduced about 4 minutes. Stir in peas, salt and pepper to taste. Add cooked pasta and chicken, stir to coat evenly and heat a couple of minutes.

Steps:

• Cut chicken into one inch strips. Using same knife make slits into chicken. Pour Lawry's marinade and pesto over chicken. Marinate overnight. Boil water and start on noodles. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully. The marinade will evaporate/cook down. Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce, then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Add ground pork, and cook until evenly brown. Drain excess fat.
• In a large pot, heat spaghetti sauce until bubbling. Stir in pork mixture, pasta and sour cream. Cook until heated through, about 5 minutes.

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.