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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another great recipe from Razzle Dazzle Recipes and a great recipe from Foster's in North Carolina Ingredients:
3/4 cup roasted red pepper (see notes) |
1 tablespoon chicken base (see notes) |
1/4 cup olive oil |
1/4 cup tomato paste |
1 1/2 tablespoons minced garlic |
2 tablespoons blackening seasoning |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 cup grated parmesan cheese, plus more for garnish |
3 cups heavy cream |
2 tablespoons cornstarch dissolved in 1/4 cup water |
1 lb penne pasta |
1 tablespoon butter |
1 lb cooked chicken breast, sliced |
2 scallions, chopped |
1/4 lb fresh snow pea |
diced tomato (optional) |
chopped parsley (optional) |
Directions:
1. In a food processor, combine peppers, chicken base, olive oil, tomato paste, garlic, blackening seasoning, sugar, salt and 1/4 cup Parmesan, and process until smooth. Transfer to a large mixing bowl. Slowly add cream, whisking until thoroughly incorporated. Add cornstarch mixture, and whisk to combine. (Sauce may be made in advance and stored, refrigerated, up to 48 hours.).
2. Boil pasta according to package directions, checking a couple minutes before the recommended cooking time for doneness. While pasta is cooking, heat butter in a saute pan over medium-high heat until it foams, then add chicken, scallions and snow peas. Saute 1 to 2 minutes, just until items are warmed through. Add sauce and cook, stirring, until sauce thickens. Toss with cooked, drained pasta. Garnish with diced tomato, parsley and Parmesan.
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