Gemelli With Chicken And Vegetables In Tomato-Basil Cream Sauce - cooking recipe

Ingredients

1/2 lb chicken breast, boneless and skinless cut bite-size
2 tablespoons olive oil
1/4 cup onion, julienne cut
1/4 cup carrot, julienne cut
1/4 cup red bell pepper, julienne cut
1 garlic clove, minced
1 1/2 cups heavy cream
1 cup tomatoes, diced
1 tablespoon tomato paste
1/4 cup parmesan cheese, grated
2 tablespoons fresh basil, chopped
1/2 teaspoon sugar
1 pinch cayenne (to taste)
salt, to taste
pepper, to taste
8 ounces gemelli pasta, cooked and drained

Preparation

Heat the olive oil in a large skillet over medium heat.
Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
Once chicken is cooked through, stir in the Gemelli pasta.
Serve and enjoy!