Yield: 4 Servings
¼ stick of unsalted butter
2 cloves garlic, finely chopped
2 tablespoons fresh basil, chopped into chiffonade
9 ounces package mini penne pasta
1 cup heavy whipping cream or half and half
3 cups pulled cooked chicken meat
1 cup roasted red peppers, sliced
1 cup grated Parmesan cheese
Salt and freshly grated pepper, to taste
Cook the pasta according to package instructions. Drain pasta and set aside.
While pasta is cooking, melt butter in a large skillet and then add the chopped garlic. Saute over medium heat until the garlic is soft. Add the pulled chicken, whipping cream, basil and roasted red peppers, heat until hot, approximately 3-5 minutes. Season with salt and pepper to taste.
Add the cooked pasta and Parmesan cheese to the chicken mixture and toss. Pile pasta onto large serving platter and garnish with additional chopped fresh basil. Serve with additional Parmesan cheese.