The tomatoes are finally turning red (this one is actually a striped variety), and the peepers are ripe for the picking. Tonight we are having pasta, this is a easy work night recipe.I was going to use left over chicken from Monday, but we ate it all.
Pepper and tomato Pasta with Chicken
■1 box penne pasta
■about 2 lbs. chicken picked form a rotisserie chicken
■homemade seasoned salt ,Mine is from Pampered Chef
■4 Tbs. butter
■1 onion, diced
■1-2 cloves garlic, minced or crushed
■2 whole sweet bell peppers, chopped (green and yellows whats ripe, so it will be)
■1 cup chicken broth
■1 cup half & half, warmed
■1 cup Italian blend cheese, shredded
■1 cup cherry tomatoes cut in half or enough tomato chopped for 1 cup
Cook the pasta according to the package directions. Pick the chicken and chop.
While the pasta cooks, melt 3 Tbs. of the butter in a skillet over medium heat. Add the onions and garlic and cook until soft. Add the peppers and cook until they are tender-crisp. Remove the veggies from the pan.
Add the last Tbs. butter. Whisk in the chicken broth, then half & half. Stir in the cheese. Add 2 pinches of seasoned salt, about 1/2 tsp.
When the pasta is cooked and drained, pour the sauce into the pasta and combine. Add the tomatoes. Serve with the chicken.
Jake is looking good, I think the green pasture does the Big Boys well.