Chicken And Pasta With Creamy Pepper Sauce

• 1 None red pepper, halved and seeded
• 14 oz penne pasta
• 1 tbsp vegetable or olive oil
• 2 tbsp finely chopped flat-leaf parsley
• 2 None boneless skinless chicken breasts, each cut into 4 pieces
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/4 cups light cream

1. Preheat the broiler. Place the red pepper, skin-side up, on a baking pan. Broil until skin is blistered. Place the pepper in a paper bag and let stand 5 mins. Peel blistered skin then slice pepper into thin strips.
2. Cook pasta in a saucepan of boiling salted water according to package directions. Drain; return to pan. Add 1/2 each of the oil and parsley; toss to combine. Season. Set aside.
3. Meanwhile, heat remaining oil in a large skillet on high heat. Cook chicken, in batches, for 2-3 mins or until browned. Remove from the skillet.
4. Add onion and garlic to same same skillet on medium heat. Cook and stir for 3 mins or until soft. Stir in pepper and cream. Bring to a simmer. Return chicken and any resting juices to pan. Simmer for 3 mins or until sauce reduces slightly. Stir in remaining parsley. Season. Divide pasta among serving bowls. Top with chicken mixture.

red pepper, penne pasta, vegetable, flatleaf parsley, chicken breasts, onion, garlic, light cream

Taken from recipes-plus.com/api/v2.0/recipes/20877 (may not work)