Roasted Red Pepper Cream Sauce

On a whim, I decided to get a jar of roasted red peppers. I didn't really plan on what I was going to do with it. It just sounded really good at the time. So today I'm going to grace you with two red pepper recipes!

This first one I made for dinner and it was delicious!

Roasted Red Pepper Cream Sauce

1/2 lb penne or other tube pasta

1 chicken breast, cubed

1 roasted red pepper, minced

1 clove garlic, minced

1/2 cup whole milk or heavy cream

2 oz cream cheese (1/4 package)

1 tbsp parmesan cheese

1/2 cup shredded mozzarella cheese

• Cook the pasta until al dente, making sure to salt the water well.
• While the pasta is cooking, brown the chicken in a skillet over medium high heat until thoroughly cooked. Remove from pan and set aside.
• Strain the pasta and reserve some of the cooking liquid.
• Saute the peppers and garlic over medium heat in the same pan you used for the chicken.
• Add the milk and cream cheese to the peppers. Stir until the cream cheese has completely melted.
• Remove the pan from the heat. Add the parmesan and mozzarella cheese.
• Toss in the pasta and chicken. If the sauce is too thick, stir in some of the reserved cooking liquid.