Caper, Roasted Red Pepper, and Preserved Lemon Mostaciolli

• 2 tablespoons extra virgin olive oil
• 14 cup onion, minced
• 1 tablespoon capers
• 1 tablespoon roasted red pepper, minced
• 1 tablespoon preserved lemon, minced
• 1 tablespoon tomato paste
• 1 lb chicken breast, cut into strips
• 1 (14 ounce) can diced tomatoes, Italian spiced
• 8 ounces penne
• 14 cup parmigiano-reggiano cheese

1. Boil 8 oz penne in salted water.
2. In a heated pan add the first six ingredients to a heated pan.
3. Sautee for five minutes before adding the chicken.
4. Cook for fifteen minutes or until chicken is done.
5. Add mostaciolli to sauce.
6. Top with cheese.
7. Serve.

extra virgin olive oil, onion, capers, red pepper, preserved lemon, tomato paste, chicken breast, tomatoes, penne, cheese

Taken from www.food.com/recipe/caper-roasted-red-pepper-and-preserved-lemon-mostaciolli-461673 (may not work)