Servings: 8

Sauce: subheading: Sauce:
1/2 Medium Yellow Onion, minced ½ Medium Yellow Onion, minced
5 Cloves of Garlic, minced 5 Cloves of Garlic, minced
2 Large Red Bell Peppers (sliced in half) 2 Large Red Bell Peppers (sliced in half)
5 Roma Tomatoes (sliced in half) 5 Roma Tomatoes (sliced in half)
1.5 Cups Heavy Cream or 2.5 Cups Whole Milk 1.5 Cups Heavy Cream or 2.5 Cups Whole Milk
1/4 Cup Chopped Cilantro (1/2 bunch) ¼ Cup Chopped Cilantro (½ bunch)
6oz Grated Parmesan 6oz Grated Parmesan
16oz Penne Pasta (or other large noodle to hold the sauce) 16oz Penne Pasta (or other large noodle to hold the sauce)
Chicken: subheading: Chicken:
2lbs Boneless Skinless Chicken Breast 2lbs Boneless Skinless Chicken Breast
3 tbs? Blackened Seasoning (maybe more, enough for a generous coating) 3 tbs? Blackened Seasoning (maybe more, enough for a generous coating)

Preheat Oven to 400 degrees. Start a large pot of salted water to boil. (1tbs per 4 quarts). Get the pasta cooking. Take the pasta out before it's completely done. It will be finished in the sauce. Drizzle olive oil over the pasta when done to keep it from sticking and set aside.
Fillet The chicken breasts to be about ½"-¾", liberally coat the chicken with the blackening rub, cover tightly and set aside on the counter.
Place bell peppers and 4 of the Roma tomatoes on a lightly oiled sheet pan and put them in oven. They are done when they have a little color on them but are still firm. Dice them. Lower the oven temp to 200.
Heat a large skillet to medium high and sear the chicken with just enough butter to grease the pan. *This may get smoky. When both sides are seared (2 min a side), put chicken on tray in oven to keep warm or finish cooking.
Turn down heat to medium, add 1 tbs olive oil and butter. Saute the onions, getting the chicken bits off the bottom of the pan. When the onions are almost done, add the garlic. stirring constantly. Add the roasted tomatoes and peppers. Season with salt and pepper to taste as you go.
Add the cream, constantly stirring to prevent anything from burning or sticking. Add the almost-cooked pasta to the sauce. It should absorb and thicken the sauce a little.
Add the Parmesan and stir until it's all melted in. Take it off the heat and add the cilantro and last diced tomato. Serve topped with the sliced chicken.