Barilla® Mardi Gras Pasta

Recipe courtesy Chef Christian Hallowell, Bloomin’ Brands

30 g (1 oz) butter
2 TBS Red bell pepper, ¼” dice
2 TBS Green bell pepper, ¼” dice
2 TBS Onions, ¼” dice
2 TBS Garlic, chopped
3 TBS Tasso ham, ¼” dice
16 oz. Boneless Skinless Chicken breast, ¾” dice
1 TBS Tomato paste
6 oz Heavy cream
¼ cup Parmesan shredded
¼ tsp Cayenne pepper
½ tsp Kosher salt
½ tsp Black pepper
12 oz Barilla Penne pasta, IQF
1 TBS Green onions, or chives for garnish
  1. Sauté the Chicken, Vegetables and Tasso in butter over high heat in a sauté pan.
  2. Once the chicken is fully cooked, place the tomato paste in the pan and lightly toast.
  3. Add cream, Parmesan and seasonings and reduce until the sauce has thickened.
  4. Add fully slacked pasta to the sauce and cook for two minutes then place in hot bowl.
  5. Garnish with sliced green onions.

Chef Notes: 

Can also make a Brunoise of red, green and yellow peppers for a sweet garnish