East Side Mario'S Oven Roasted Tomato Linguine (Copycat) - cooking recipe

Ingredients

1 lb chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons olive oil
1 tablespoon fresh garlic, chopped
16 slices red peppers, julienned 1/8-inch
16 slices green peppers, julienned 1/8-inch
1 1/2 lbs cooked linguine (12 oz. dry)
2 cups alfredo sauce
4 tablespoons sun-dried tomato pesto
1 cup oven-roasted tomatoes, julienned
Garnish
parsley sprig

Preparation

Place chicken breast on grill and season with salt and pepper and grill until fully cooked. Once chicken is fully cooked, julienne 1/4 inch.
While chicken is on grill, place saute pan on stove and turn flame to medium heat.
Place pasta in a pot of boiling salted water and cook to manufacturer's specifications.
Allow pan to heat, add oil and place garlic and peppers in pan and saute gently.
When garlic is cooked, add julienned hot chicken breast.
Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil.
Mix pasta thoroughly so that all pasta is coated with sauce.
Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colorful presentation.
Garnish with parsley sprig and a pasta spoon.
*If oven-roasted tomato is not available at your market you prepare them at home. Slice 6 roma tomatoes and place on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Bake for 30 minutes until the edges begin to brown. You can remove the skins if you like, but it is not necessary.