So when I was a kid there were really only a few types of sauces we put on our pasta....homemade, Ragu, and roast gravy (oh, yes, brown gravy you make with your roast tastes wonderful on pasta, TRUST me!!!). As I grew older, I realized that there was so much more to pasta then the basic marinara/tomato sauce. One of my favorites that I've stumbled across is roasted red pepper sauce. It's got a wonderful flavor that's close enough to regular sauce but different enough that it makes you go...mmmmmm, yeah, I like that!!!
Roasted Red Pepper Sauce with Chicken over Penne Pasta
1 large boneless, skinless chicken breasts, cooked and cut into strips or bite size chunks
1 box whole grain penne pasta
I cup jarred roasted red pepper
1 cup chicken broth
1 Tablespoon balsamic vinegar
1 Tablespoon extra virgin olive oil
2 Tablespoons tomato paste
1/4 cup fresh basil leaves, chopped
Cook pasta according to package directions. Drain.
In a food processor, add the red pepper, chicken broth, balsamic vinegar, olive oil and tomato paste. Pulse until combined. Pour into a sauce pan and cook over medium heat until just heated through. Add the chicken and the basil. Serve over pasta and enjoy!