Prep time: 10 min

Total time: 20 mins

Ingredients

·       2 Chicken breasts on the bone

·       3 tablespoons butter

·       1/2 yellow onion finely minced

·       3-4 ounces roasted red peppers thinly sliced

·       2 Tbls Sundried tomato paste

·       1 cups heavy cream

·       2 Tbls A Bit on the Side Basil Jelly

·       1/2 cup white wine or chicken stock

·       salt to taste

·       black pepper to taste

Directions

Roast chicken until juices run clear

While chicken is roasting, melt butter in pan and cook onions until transparent

Add red peppers, cook for a further 5 mins

Add wine and reduce by half

Add cream, tomato paste, basil jelly, salt and pepper

Set aside and keep warm

Cook pasta al dente

Coat pasta with sauce and top with cooked chicken breast

Serve with crispy bread, mixed green salad and a well-chilled Sauvignon Blanc