3 chicken cutlets*
1 cup marinated roasted peppers*
1 pound penne pasta*
1 stick butter
1 pint heavy cream
1 tablespoon chopped garlic
1/2 pint La Cecchinese Roasted Red Peppers*
1/2 jar Valgri Italian Peas*
Salt, pepper, red pepper seeds to taste
1/2 cup freshly grated Parmesan cheese*
* These ingredients are available at Venda Ravioli.
Trim and pound the chicken; cut into 1/2 inch pieces. Place chicken in bowl with marinated peppers. Cover and refrigerate for 2 hours.
Cook the pasta al dente; drain and set aside to cool.
In a small pan, melt the butter. Add the cream and reduce until thick.
In a large saute pan, combine the chopped garlic and marinated chicken. Saut until done. Remove chicken and set aside. Add cream sauce to saute pan. Mix in La Cecchinese roasted red peppers. Add cooked pasta and toss. Add chicken and peas. Toss gently.
Season with salt, pepper and red pepper seeds. Top with Parmesan cheese. Garnish with a sliced red pepper and a parsley sprig.
Serves 4. Buon appetito!