Southwest Chicken with Pene
2 breasts of chicken (wash & Cubed)
1 box Pene or Large Shells
2 Fresh Tomatoes (Or Canned)
3 Cloves Fresh Garlic
1 Tbsp Oregano
1 Cup Cream Cheese
2 Cup Half & Half or Heavy Cream
1/2 Jalapeno Seeded or 3 Rounds from Preserved Jar
One Whole Roasted Red Pepper (Fresh or from the Jar)
Red Pepper Flakes
½ Lemon Juice
Set oven to 350
In a blender add the Cream, Cream Cheese, Roast Red Pepper, Jalapeno, 1 tsp salt, 1 tsp pepper, a pinch of red pepper flakes. Set aside. NOTE: If you are using a fresh jalapeno or a fresh red pepper we will roast them with the other veggies before adding them to the sauce mixture. See next step.
Cube ½ Eggplant, Zucchini and Tomato and place in large bowl. Add ¼ cup olive oil and Oregano. Add 1 tsp salt and 1 tsp pepper. For the sauce add 3 whole garlic cloves.
If you are using a fresh jalapeno and not one from a jar add the ½ jalapeno to the mix- do not cut into smaller pieces. REMEMBER the heat of the jalapeno is in the seeds and the white ribs. If you want a spicier meal leave a few seeds or the white ribs on the fruit. If you are using a fresh red pepper cut in half and remove the seeds. Add the large halves to the mixture. The garlic, jalapeno red pepper will be added to the sauce after grilling in the oven. Mix gently until ALL the veggies are evenly coated. Dump bowl onto cookie sheet and distribute evenly. Put into the oven.
Set water on the stove and bring to a boil. Add Pasta and cook until tender.
While the pasta is cooking put chicken cubes in a large skillet and add 2 tbsp worshesire sauce. Add 1 tbsp pepper and 1 tsp salt. Cover over medium/high heat stirring occasionally. We want the pan to “dry out” of the juices to brown the meat and add a caramelized flavor. If meat sticks to pan add a tbsp of olive oil and stir more frequently.
Remove the cookie sheet from the oven and take the garlic cloves, jalapeno and red pepper and add them to the blender. Add ½ lemon juice. Pulse for 10- 20 seconds.
When pasta is tender remove from stovetop and drain. Place the pasta in a large serving bowl. Add the chicken on top of the pasta and add the veggies on top of the chicken. Pour the sauce evenly over the entire bowl. Top with fresh Parmesan.