Chicken And Pasta With Creamy Pepper Sauce - cooking recipe

Ingredients

1 None red pepper, halved and seeded
14 oz penne pasta
1 tbsp vegetable or olive oil
2 tbsp finely chopped flat-leaf parsley
2 None boneless skinless chicken breasts, each cut into 4 pieces
1 None onion, finely chopped
2 cloves garlic, crushed
1 1/4 cups light cream

Preparation

Preheat the broiler. Place the red pepper, skin-side up, on a baking pan. Broil until skin is blistered. Place the pepper in a paper bag and let stand 5 mins. Peel blistered skin then slice pepper into thin strips.
Cook pasta in a saucepan of boiling salted water according to package directions. Drain; return to pan. Add 1/2 each of the oil and parsley; toss to combine. Season. Set aside.
Meanwhile, heat remaining oil in a large skillet on high heat. Cook chicken, in batches, for 2-3 mins or until browned. Remove from the skillet.
Add onion and garlic to same same skillet on medium heat. Cook and stir for 3 mins or until soft. Stir in pepper and cream. Bring to a simmer. Return chicken and any resting juices to pan. Simmer for 3 mins or until sauce reduces slightly. Stir in remaining parsley. Season. Divide pasta among serving bowls. Top with chicken mixture.