Ingredients:
1/2 lb penne rigate, uncooked
3 chicken breast halves, cut into bite size chunks
2 medium red bell peppers, sliced into strips
1 small onions, sliced into strips
1 teaspoon red pepper flakes (optional)
1 (5 ounce) cans sliced mushrooms, drained
10 black olives, sliced
3/4 cup fresh basil leaves, coarsely chopped
3 tablespoons olive oil, divided
1/2 cup pine nuts
1/2 cup chopped fresh parsley or 1 tablespoon dried parsley
1 cup heavy cream
1/2 cup butter or 1/2 cup margarine
1/2-3/4 cup parmesan cheese
2 tablespoons cream cheese
1 teaspoon garlic powder
Directions:
Cook pasta according to package directions.
Meanwhile, make sauce.
Melt butter, heavy cream and cream cheese.
Add parmesan cheese and garlic powder.
Simmer for 15 to 20 minutes over low heat.
Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside.
Add remaining oil to the pan and saute onions for 2 minutes.
Add red peppers and pepper flakes and saute until onions are translucent.
Add chicken pieces. Saute until chicken is cooked through.
Add mushrooms, olives, basil and parsley.
Stir in sauce and pine nuts.
Drain pasta, and stir into mixture.
Let simmer for a few minutes.
Serve and enjoy!
Servings: 8
Time preparation: 20 min.
Time total: 45 min.