Date: Mon, 27 Jun 2016 | Source:
- 1 pound of penne pasta
- 1 red bell pepper
- (optional) 2 boneless, skinless chicken breasts
- 1/2 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 cup table cream
- 1 table spoon olive oil
- 1 clove garlic
- Salt and freshly ground black pepper, to taste
Bring to the boil a large pot about 3/4 full with water. Add 1 pinch of salt. Add penne pasta, mix with a wooden spoon. Cook, stirring often, until just ready but still a bit chewy, about 10 minutes. Throw the pasta onto colander and drain.
Meanwhile wash bell peppers, discard the seeds and the top green part. Cut up into long strips about 2/3 inch wide. Peel, smash and mince the garlic. Cut up chicken into bite-sized pieces, about 1 1/2 - 2 inches each side.
In a deep pan, heat 1 table spoon olive oil on e medium heat. Sauté the garlic in the pan until it just starts to golden, about 3 minutes. Take out the garlic. You can either discard it or mix with butter and season steamed vegetables, like snow peas.
Add chicken pieces, sauté until slightly brown on all sides, with no pink showing through anywhere, 3-4 minutes on each side. Take out the chicken and put away in a dish for a moment.
Add bell peppers to the pan, and sauté until more-or-less soft, stirring often, about 4 more minutes.
Add back chicken pieces, with the juices, 1 cup table cream, mozzarella and parmesan cheese. Mix all together, wait until cheese melts, and cook until the sauce thickens, stirring often, about 5 minutes. Sprinkle with salt and pepper to taste.
Add cooked pasta and mix all together before serving. Decorate with parsley.