Roasted Red Pepper Cream Sauce with Chicken & Pasta

• 1 jar (12 oz.) roasted red peppers
• 2 Tbsp. chopped garlic
• 1/4 Cup basil, roughly chopped
• 3 Tbsp. extra virgin olive oil
• 2 Cups half & half
• 1/4 Cup Romano cheese (Parmesan will work too.)
• 2 Tbsp. butter
• 1 tsp. kosher salt
• 1 large boneless chicken breast (about 6 - 8 oz.), cut into bite-sized pieces
• 12 oz. linguine
• salt & pepper to taste

Preheat a large skillet over medium heat with 1 Tbsp. olive oil. Add the chicken, season with salt and pepper, and saute about 8 minutes, or until lightly browned. Remove from skillet, transfer to plate, cover and keep warm.

Next, add to skillet, 2 Tbsp. olive oil, red peppers, garlic, and basil. Cook over medium heat for about 8 minutes so flavors can blend. While the red pepper mixture is cooking, start the pasta: cook 12 oz. linguine according to package directions. After you strain the pasta, toss it lightly with olive oil, and transfer it to a large serving bowl. Place the sauteed chicken on top of the pasta, cover with foil, and keep warm.

After the red pepper mixture has cooked, very carefully pour it into a blender and puree until smooth. Return the puree to the skillet. Bring to a boil, add the half & half, reduce heat, and simmer gently for 5 minutes. Add the Romano cheese, 1 tsp. kosher salt, and 2 Tbsp. butter. Stir until cheese is melted and the butter is blended in. Taste-test for salt - you may wish to sprinkle more in. Pour over the pasta and chicken. Serves 8. 
This recipe was adapted from allrecipes.com (Roasted Red Pepper Cream Sauce).