Mild Spice Red Pepper Penne with Grilled Italian Chicken & Spicy Tomato Cream Sauce

Serving Size: 4-6

Ingredients:

1 lb. Pappardelle’s Mild Spice Red Pepper Penne

Grilled Italian Chicken
2 lb. chicken breasts
½ cup Italian dressing
1 tbsp. Bella Sol California Extra-Virgin Olive Oil
2 tbsp. lemon juice
2 cloves garlic, crushed
1 shallot, minced
½ tsp. ground black pepper
½-1 tsp. hot sauce

Tomato Cream Sauce
2 tbsp. Bella Sol California Extra-Virgin Olive Oil
1 large onion, chopped
1 clove garlic, crushed
2 (14-oz.) cans diced tomatoes
1 tsp. Bella Sol Modena Barrel-Aged Balsamic Vinegar
1 tsp. white sugar
1 tbsp. fresh basil, chopped
1 red chile pepper, seeded & minced
Salt & pepper, to taste
2/3 cup mascarpone cheese

Instructions: 

  1. Mix marinade ingredients together and place with chicken in a gallon zip lock bag. Let chicken marinate in refrigerator for 30 minutes to 24 hours.
  2. Heat olive oil in a skillet over medium heat. Cook, stirring occasionally, until onions are translucent and soft, about 5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Stir in tomatoes, balsamic vinegar and sugar. Cook over medium heat for 10 minutes, stirring occasionally. Stir in basil, red chile pepper, and salt & pepper. Cook for about 10 minutes more. Remove from heat and stir in mascarpone cheese.
  3. Preheat grill to medium high heat. Grill chicken breasts for 3-4 minutes per side or until juices run clear and chicken's internal temperature is 155 degrees. Remove from grill and wrap in foil. Let sit about for about 5 minutes (chicken will continue to cook to 160 degrees).
  4. Meanwhile, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and toss pasta with sauce. Add sliced chicken to pasta. Serve and enjoy!