Tri-Pepper Chicken Pesto over Bow Tie Pasta

By Jacey Huffman

 

 

4-5 boneless, skinless, chicken breasts

1 lb bow tie pasta

2 tablespoons Crisco canola oil

1 tablespoon butter

1 red bell pepper, sliced  

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 large Vidalia onion, sliced

2 package’s Knorr Red Bell Pepper pesto sauce mix

2 teaspoons red pepper flakes

4 tablespoons Crisco canola oil

2 cups water

½ cup (2 ounces) finely shredded Parmesan cheese

 

1. Grill chicken breasts on BBQ or indoor grill 10 minutes per side, cool and cut into ½ inch slices and set aside.

2. Boil pasta according to package directions. While pasta is boiling continue with preparation.

3. Combine the Red pepper pesto sauce in a 2 quart sauce pan with 2 teaspoons red pepper flakes, 4 tablespoons of canola oil and two cups of water.  Cook over medium-high heat until it comes to a boil, then simmer on low for 3 mins.  Mixture should thicken.  Cover and keep warm over low heat. 

4. Heat 2 tablespoons of oil and 1 tablespoon butter into a large skillet combine peppers and onion, sauté over medium-high heat until tender crisp. Add reserved chicken and sauté for 3-4 minutes more.

5. Drain pasta and toss with half of the pesto sauce.  Plate the pasta on a large serving platter and cover with peppers and chicken.  Pour remaining pesto sauce over the platter and dust with parmesan cheese.