Ingredients
- 3/4 lb penne pasta
- 1 1/2 tbsp unsalted butter
- 1 sweet bell pepper
- 5/8 lb button mushrooms
- 1 small onion
- 1 tbsp butter + 1 tbsp olive oil
- 1/8 tsp freshly ground black pepper and 1/2 tsp salt for the veggies
- 1 lb chicken breast or chicken thigh
- salt
- 1/2 cup sundried tomatoes
- 2 cups heavy whipping cream
- 3/4 cup shredded parmesan cheese
- 1/2 cup sweet chili sauce (optional)
Steps
- Boil salted water in a large pot and cook the penne until tender, about 10 to 12 minutes; drain it.
- Cut the chicken into bite-size pieces, season with salt, and cook it in a 12-inch skillet over medium heat for 6 to 8 minutes, until it reaches 165 F.
- Melt the butter with the olive oil in the skillet, then cook the onion, bell pepper, and mushrooms with salt and pepper for 6 to 8 minutes.
- Stir in the cream and sun-dried tomatoes, then simmer for 4 minutes.
- Add the penne, chicken, Parmesan, and sweet chili sauce if using, and stir over low heat for 2 minutes.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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