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:
toast pine nuts in oven 15 minutes@350degrees.
cook penne’ aldente’.
puree’ roasted peppers and evaporated milk until creamy (2 min).
grill chicken,corn slices, and zucchini until tender and chicken is done.
place sautee pan on grill.
slice zucchini and chicken and add to pan.
then corn and pepper cream sauce.
add pasta and bring to simmer.
put in bowls and garnish with 1-tsp toasted pine nuts.
Servings: 6
Time preparation: 30 min.
Time total: 50 min.