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1
To roast peppers: remove core and seeds from peppers and slice them into pieces.
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2
Lay them skin side up on a baking sheet and preheat the broiler in your oven.
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3
Place under the broiler until skins are completely charred and black this took about 10 minutes for me but will depend on your oven.
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4
Just check every 2 minutes or so.
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5
Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziplock bag then seal it.
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6
Set aside for 20-30 minutes.
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7
While peppers are steaming in the bag, pat the chicken breasts completely dry with a paper towel, then season them with salt and pepper.
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8
Heat a skillet over medium high heat and add 1 tablespoon of olive oil.
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9
Brown chicken on both sides until cooked through, about 4-5 minutes per side.
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10
Then, set chicken aside to cool on a plate.
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11
Add 1 tablespoon of olive oil to the same skillet with the onions and a sprinkle of salt.
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12
Saute over medium-low heat until onions are softened and caramelized.
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13
Cut chicken into pieces.
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14
Boil water and prepare pasta according to package directions.
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15
Remove peppers from the bag and peel the skin off and discard it.
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16
Its okay if a little bit of char remains as it adds to the flavor.
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17
Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor.
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18
Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.
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19
In a large bowl, combine penne with chicken and onions.
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20
Add red pepper sauce and toss thoroughly to coat.
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21
Serve with additional parmesan cheese and a few basil leaves.
