Posted: Dec 17, 2012 3:36 PM
Updated: Dec 17, 2012 4:22 PM
TUCSON - Today on "Let's Make a Meal," Jesse K. Bright, Executive Chef at Social House Kitchen & Pub stopped by to make:
Social House Sweet Pepper Chicken Penne
8 oz Penne Pasta - Cooked al dente
4 oz Chicken (cooked) - Shredded or Cubed
2 oz Pancetta (cooked) - Small dice
1 tablespoon Roasted Garlic - Pureed
4 oz Fresh Spinach
2 oz Grape Tomatoes - Cut in Half
1 cup Roasted Red Bell Peppers - Pureed
1 oz Fresh Basil - Thinly Cut
1/4 cup White Wine
1 oz Butter
1 tablespoon Extra Virgin Olive Oil
1/4 cup Pecorino Romano Cheese - Grated (for Garnish)
Saute chicken and pancetta in oil, 2 minutes
add garlic, spinach, wine and red pepper puree
cook for 1 minute, then add pasta and mix together
cook for another 3 minutes, add tomatoes, basil, butter.
Garnish with grated cheese
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