Chicken Penne Armadillo Grill

• 10 ounces boneless chicken breasts
• 2 red bell peppers (cut in 1/2-inch strips)
• 1 1/2 teaspoons cayenne pepper
• 1/2 lb penne pasta
• 2 teaspoons olive oil
• 4 tablespoons onions (minced)
• 1 tablespoon garlic (minced)
• 2 cups white wine
• 1/2 cup sun-dried tomato (julienned)
• 1/2 cup pesto sauce
• 2 cups half-and-half
• 1/3 cup parmesan cheese
• 2 tablespoons fresh basil

1. Preheat broiler and place chicken breasts and red pepper strips to baking sheet, sprinkle with cayene; broil until golden brown (about 20 minutes); set aside, and slice chicken in diagonal pieces.
2. Begin cooking pasta until al dente.
3. In a saucepan, heat oil and saute' onion and garlic.
4. Deglaze pan with white wine and reduce liquid, adding tomatoes & cook 3-4 minutes.
5. Then add pesto, cream and seasonings, stir until fully incorporated.
6. Add drained pasta to sauce and toss, then divide mixture among 4 warm plates and top each with chicken slices and red peppers.
7. Garnish with Parmesan and fresh basil leaves.

chicken breasts, red bell peppers, cayenne pepper, penne pasta, olive oil, onions, garlic, white wine, tomato, pesto sauce, parmesan cheese, fresh basil

Taken from www.food.com/recipe/chicken-penne-armadillo-grill-348324 (may not work)