Pasta With Roasted Chicken And Fresh Herbs - cooking recipe

Ingredients

3 large garlic cloves, rough chopped
1/2 small onion, finely minced
1/2 small red bell pepper, small dice
2 teaspoons olive oil
1 teaspoon butter
1/2 cup white wine
2 tablespoons fresh basil, minced
2 tablespoons fresh oregano, minced
2 teaspoons fresh rosemary, minced
1 large tomatoes, diced
1 1/4 cups chicken broth, preferably homemade
1/2 teaspoon pepper
salt
2 cups cooked chicken, cubed
1/2 cup heavy cream
1/3 lb penne pasta, cooked
1 tablespoon fresh parsley, minced

Preparation

Place garlic, onion, bell pepper, olive oil and butter in a 3 qt saucepan, cook over medium heat until onion is translucent and pepper is soft, about five minutes, stirring frequently so it doesn't scorch.
Add wine, stir, let simmer about three minutes to eliminate the alcohol.
Add basil, oregano, rosemary and tomato, simmer for five minutes.
Add broth and pepper, then salt to taste. Return to boil and then simmer for three minutes.
Add chicken, return to boil and simmer for five minutes to allow flavors to meld.
Add cream, stir well.
Add cooked pasta and parsley, stir to combine. Adjust salt to taste and serve immediately in pasta bowls.
The sauce will be thin, so serve this with spoons and a good loaf of crusty french bread to mop it up.