Grilled Chicken breasts with roasted red pepper cream sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Great for picnics with a twist created from ingredients from contest ingredients Ingredients:
4 roasted red peppers, seeded and peeled |
1/2 lb cooked aldente penne pasta |
1 ear corn, cut 1/2 inch cuts down ear |
2 zucchini, cut length wise in fours |
8 ounces evaporated milk |
1/4 cup toasted pine nuts |
6 (4 ounce) chicken breasts |
Directions:
1. toast pine nuts in oven 15 minutes350degrees.
2. cook penne' aldente'.
3. puree' roasted peppers and evaporated milk until creamy (2 min).
4. grill chicken,corn slices, and zucchini until tender and chicken is done.
5. place sautee pan on grill.
6. slice zucchini and chicken and add to pan.
7. then corn and pepper cream sauce.
8. add pasta and bring to simmer.
9. put in bowls and garnish with 1-tsp toasted pine nuts.
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