GOAT CHEESE and ROASTED RED PEPPER CHICKEN PENNE

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GOAT CHEESE and ROASTED RED PEPPER CHICKEN PENNE

INGREDIENTS

1 TBSP OLIVE OIL
2 ROASTED RED PEPPERS
1 CHICKEN BREAST, CHOPPED INTO BITE SIZED PIECES
1 SMALL ONION, ROUGHLY CHOPPED
4 CLOVES OF GARLIC
SMALL HANDFULL OF FRESH BASIL
1 1/2 – 2 TBSP GOAT CHEESE

ROASTED RED PEPPERS (IF YOU DON’T WANT TO USE PREMADE)

DIRECTIONS

1. Cut off the top and bottom of the red peppers. Clean the insides out.
2. Slice the peppers in half so you have two pieces. Place them SKIN SIDE UP on baking sheet lined with aluminum foil and non-stick cooking spray or olive oil.
3. Put tray on the top rack in the oven and BROIL for 15 minutes.
   **Broiling is a lot like toasting bread in a toaster. No pre-heating required as the heating grill starts heating right away.
4. After 15 minutes, remove peppers from the oven. If the skin is black, GOOD! That’s what you want.
5. Put peppers in a sealed sandwich bag and store in fridge for 30 minutes to cool. The peppers will marinate in the bag. They will also get pretty slimy. That’s ok.
6. Remove from fridge after 30 minutes or keep stored overnight and remove the skin. The skin will peel off quite easily. Chop and serve or add to other recipes.

ROASTED RED PEPPER AND GOAT CHEESE CHICKEN PENNE

DIRECTIONS

1. IN A PRESSURE COOKER, HEAT OIL ON MEDIUM-HIGH HEAT. ADD CHICKEN AND ONION. COOK FOR ABOUT 5 MINUTES, STIRRING OCCASIONALLY, UNTIL THE CHICKEN IS WHITE.
2. PUT ROASTED RED PEPPERS AND GARLIC TO A FOOD PROCESSOR OR BLENDER CONTAINER AND BLEND UNTIL ALL SAUCY. ADD TO CHICKEN AND MIX UNTIL COATED. SEAL PRESSURE COOKER AND COOK ON MEDIUM-HIGH FOR 2 WHISTLES.
3. COOK PASTA WHILE CHICKEN IS COOKING.
4. AFTER 2ND WHISTLE FROM PRESSURE COOKER, REMOVE ‘ANCHOR’ AND ALLOW ALL STEAM TO ESCAPE NATURALLY. ONCE DONE, REMOVE LID.
5. DRAIN COOKED PASTA AND ADD TO THE CHICKEN. MIX WELL. ADD GOAT CHEESE AND MIX WELL. ADD BASIL AND MIX AGAIN. EAT.