Chicken Pasta with Roasted Peppers

 This is one of my husband's favorite meals and honestly, I don't make it often enough, but last night I did.  It was delicious!  Here is the recipe:

1 16 oz box of Penne noodles
4 Chicken Breasts cooked and cut into bite sized pieces
2 large cans diced tomatos
1 onion, diced
Garlic
5-6 peppers (red, green, yellow) roasted
Parmesan cheese




First, take peppers and cut into quarters, removing the stem and seeds.

Place quarter pieces on an aluminum foil lined cookie sheet and place under the broiler for about 30 minutes or until the skin bubbles up.

As the peppers are roasting, prepare the pasta according to directions.

In a large deep skillet, cook the onion until done and remove.  Now here, if I had garlic, I would have added it.  But I didn't.  Moving on!

In the same skillet, cook the chicken until done.

Add back in the onion.

Slowly pour your cans of diced tomatoes over the chicken and onion mixture.  To be honest here, I didn't use two full cans as I don't like that many tomatoes in mine.  But I did use the juice from the second can and some of the tomatoes.  I also like the taste of tomatoes that are canned with garlic, oregano and/or basil.  There are all types so play around with it!

Once the peppers are finished roasting, remove them from the pan using tongs and place in ice water to help cool.

 Then take each pepper and start peeling off the skin.  Cut them into julienne strips and add to your tomato sauce.

 Combine the sauce with your finished pasta, sprinkle some Parmesan cheese and you are finished!

Enjoy!