Chicken Penne Armadillo Grill - cooking recipe

Ingredients

10 ounces boneless chicken breasts
2 red bell peppers (cut in 1/2-inch strips)
1 1/2 teaspoons cayenne pepper
1/2 lb penne pasta
2 teaspoons olive oil
4 tablespoons onions (minced)
1 tablespoon garlic (minced)
2 cups white wine
1/2 cup sun-dried tomato (julienned)
1/2 cup pesto sauce
2 cups half-and-half
1/3 cup parmesan cheese
2 tablespoons fresh basil

Preparation

Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.
Begin cooking pasta until al dente.
In a saucepan, heat oil and saute' onion and garlic.
Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
Then add pesto, cream and seasonings, stir until fully incorporated.
Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
Garnish with Parmesan and fresh basil leaves.