Penne with Roasted Peppers Vermouth and Chicken
I don't have the actual recipe (a slightly bastadized version of a recipe from the williams and sonoma pasta book) in front of me so I am just going to kind of wing it (haha get it...chicken...wings...nevermind):
What you need:
1 box penne pasta
chicken breast meat strips (can use the pre-cooked strips/chunk varieties that are sold in stores to make this easier and quicker)
roasted red peppers (make your own, or buy the jarred variety)
1 bunch of scallions/green onions
crumbled feta cheese
spicy or sweet italian sausage (can use turkey or chicken varieties) -- optional
fresh basil leaves
1) Cook pasta. Set aside.
2) Cut chicken and sausage into bite-sized bits. In a large pan, saute sausage and chicken with a little bit of garlic and olive oil (1 or 2 turns around the pan) until thoroughly cooked.
3) Seed and slice roasted red peppers into thin strips. Add to the chicken and sausage in the pan.
4) Chop up scallions and add to pan.
5) Add 1-2 cups of sweet vermouth to the pan and reduce, mixing occasionally for about 3-4 minutes. (this I usually just eyeball)
6) Toss pasta in with everything else in the pan. Cook for a minute or two, making sure that a lot of the liquid is reduced/soaked up.
7) Add crumbled feta cheese and fresh basil (chopped up into strips). Toss everything into a big bowl and VOILA! delicious dinner.
*you can add extra garlic or red pepper flakes to taste)
**i made this for my first-ever dinner party in college and it was a HUGE hit.
***you can also throw in some random vegetables you have left over -- spinach and mushrooms were good with it too.