Ingredients
1lbchicken breastsboneless, skinless, grilled and sliced into strips
12ozdry liguineor fettuccine pasta
2tbspbutter
⅓cupshallotfinely chopped
1tbsp garlicminced
1 ½tbspflour
1 ¼cupsmilk
salt and freshly ground black pepper
¼cup heavy cream
16ozroasted red bell peppersdrained
½cupparmesan cheesefinely shredded, plus more shredded or shaved for serving
2tbspfresh basilchopped
2tbspfresh parsleychopped
Preparation
Bring a large pot of salted water to a boil and cook pasta according to directions on package to al dente.
Melt butter in a saute pan over medium heat.
Add shallot and saute 2 minutes or until lightly golden then add garlic and saute 30 seconds longer.
Add flour and cook, stirring constantly 1 minute. While whisking, slowly pour in milk.
Season with salt and pepper to taste and cook until it begins to thicken.
Reduce heat slightly, stir in cream, bell peppers and parmesan and cook just until the parmesan has melted.
Pour the mixture into a blender, then cover and blend until peppers are nearly pureed.
Return the sauce to then pot then add the drained pasta to sauce.
Toss to evenly coat and heat and toss over low heat for a minute to allow some of the sauce to soak into pasta.
Toss in 1 tablespoon of basil and parsley, then set aside.
Preheat a grill to 425 degrees F.
Pound thicker parts of chicken to even thickness.
Brush chicken lightly with olive oil then season both sides with salt and pepper.
Brush grill grates lightly with oil then grill the chicken, rotating once halfway through cooking until center of chicken registers 165 degrees F, about 7 to 8 minutes total.
Transfer to a plate, cover with foil and let rest 5 to 10 minutes before slicing.
Plate the pasta, then top with grilled chicken, parmesan and remaining basil and parsley.
Serve, and enjoy!
