I’ve been messing around with different variations of this recipe for a while now, and I think we have a pretty good take on it! It has a good mix of tomato and cheese in the sauce with some peas thrown in for good measure. {Fun fact: I HATE peas on their own, but I love them in soups and pastas!} The kids were even a fan, which is always a win in my book.

Gluten Free Fire Roasted Tomato and Parmesan Chicken Penne

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Prep Time 30 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 2 TBS butter {or olive oil}
• 1 lb chicken breasts, sliced {abt 2 large breasts}
• salt & pepper
• 1, 15 oz can "diced" fire roasted tomatoes
• 1 cup peas
• 2 cups Parmesan {or Mozzarella}
• 1 cup heavy whipping cream {or half and half}
• 1 cup spaghetti sauce
• 1 box penne pasta {we like Barilla's Gluten Free}
• 1 tsp red pepper flakes* {optional}

Instructions

 

• Boil pasta according to directions.
• Meanwhile, melt butter in large skillet and add chicken with salt & pepper. Cook over medium to medium-low heat until cooked through.
• Stir in tomatoes and peas until heated.
• Add cream and cheeses, stirring until completely melted.
• Next add spaghetti sauce, and if desired, some red pepper flakes for a little more flavor.
• Drain pasta, reserving about half a cup of the water, then add pasta to skillet.
• If sauce seems too thick, add some - all of the pasta water to thin out.

Notes

* we didn't actually use these when we made ours, but felt that it could use just a little more "kick" - so feel free to try it out!

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