Ingredients:
1 tablespoon vegetable oil
1 lb chicken breasts, cut into bite-sized pieces
salt and pepper to season the chicken
1 lb bowtie pasta
2 tablespoons butter
1/2 medium onion, diced
2 cloves garlic
1 cup half and half, room temperature
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh basil, chopped
1 cup shredded mozzarella cheese
12 oz. jar roasted red peppers, sliced
Directions:
1. In a large frying pan or skillet, heat the vegetable oil on medium high heat until rippling. Toss in the chicken pieces and season them with salt and pepper. Let them fry until golden on each side, about 10 minutes. Transfer to a plate and set aside.
2. Meanwhile, in a large pot cook the bowtie pasta according to the package directions. Drain, and set aside.
3. In the same pan that was used for the chicken, turn it to down to medium low heat and melt the butter. Add the onion and garlic and cook until soft, about 3 minutes.
4. Transfer the onion and garlic to the large pot used for cooking the bowtie pasta and turn it up to medium or medium low heat. Carefully whisk in the half and half, chicken broth, and fresh basil. Then, stir in the salt and shredded mozzarella. Lower the heat if needed to keep the sauce from boiling, but keep stirring until all the mozzarella has been melted into the sauce.
5. Add the chicken, cooked pasta, and roasted red peppers to the large pot of sauce and heat everything through for about 1 - 2 minutes. Serve and enjoy.
