Here in the Northeast it has been unseasonably chillier than usual.  I think I am going to make this recipe this weekend.  There’s nothing like a warm bowl of pasta to heat you up.  Plus, it’s a Tilly’s Nest original.

Ingredients:

1 pound boneless chicken–diced into 1 inch pieces
3 tbsp olive oil
1 green pepper–diced
1 yellow onion–diced
2 cloves of garlic–diced
1 141/2 oz diced tomatoes with onions and green peppers
1 6oz can of tomato paste
3/4 cup of white wine
1 tsp parsley
1 tsp oregano
1/2 tsp marjoram
1 tsp basil
1 tsp sugar
3/4 cup heavy whipping cream
1 tsp crushed red pepper
salt and pepper to taste
1 pound penne pasta

Preparation:

1.  In a large stockpot over medium heat,  add the olive oil and add the chicken, green pepper, onion, garlic, red pepper flakes, and a dash of salt and pepper.  Continue cooking until the chicken is browned and the vegetables are softened.

2.  Next, add the basil, parsley, oregano, marjoram, diced tomatoes, tomato paste, white wine, and sugar.  Simmer over low heat for 30 minutes covered.

3.  Next add the cream to the tomato sauce and simmer for 5 minutes.

4.  Serve over penne pasta with crusty french bread.