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1 tbsp butter
½ cup chopped roasted red peppers
¼ tsp parsley
1 cup heavy whipping cream
¾ cup Moni’s marinara sauce
¼ cup chicken stock
1 tbsp grated romano/parmigiana cheese
2, 6-8oz chicken breast
1 tbsp olive oil
¼ tsp black pepper
¼ tsp salt
Angel Hair (Capalini) Pasta (1/3 of package)
Bring a medium pot of cold salted water to a boil. Add the angel hair pasta and cook according to instructions.
In a medium nonstick frying pan, heat the olive oil and add the chicken and season with salt and pepper. Grill the chicken for about 2-3 minutes on each side. Set aside when done.
In a large pan, combine the butter, roasted red peppers and parsley. On medium high heat, sauté the roasted red peppers for about 4 minutes. Add the chicken breast and sauté for another 2-3 minutes. Add heavy cream, marinara and chicken stock and sauté for additional 3-4 minutes or until the sauce starts to boil and bubble. Then add grated romano/parmigiana cheese and stir sauce for a minute or two.
Once pasta is cooked, drain the pasta and rinse with cold water. Serve the pasta on 2 plates. Add chicken breast to each plate of pasta and pour the sauce evenly over the two dishes.
Serve immediately with Moni’s salad and toasted garlic bread.