Ingredients

• 10 ounces boneless chicken breasts
• 2 red bell peppers (cut in 1/2-inch strips)
• 1 1/2 teaspoons cayenne pepper
• 1/2 lb penne pasta
• 2 teaspoons olive oil
• 4 tablespoons onions (minced)
• 1 tablespoon garlic (minced)
• 2 cups white wine
• 1/2 cup sun-dried tomato (julienned)
• 1/2 cup pesto sauce
• 2 cups half-and-half
• 1/3 cup parmesan cheese
• 2 tablespoons fresh basil

Instructions

1. Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.

2. Begin cooking pasta until al dente.

3. In a saucepan, heat oil and saute' onion and garlic.

4. Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.

5. Then add pesto, cream and seasonings, stir until fully incorporated.

6. Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.

7. Garnish with Parmesan and fresh basil leaves.