One-Pot Spicy Chicken Penne

This quick one-pot meal does not require precooking the pasta. To make the dish gluten-free use a pasta made with red lentils or quinoa.

Makes 4 generous servings

1 tablespoon extra-virgin olive oil

3 garlic cloves, finely chopped

1⁄4 cup finely chopped onion

3⁄4 cup drained and coarsely chopped roasted red bell peppers

1 can (28 ounces)

crushed tomatoes, with juice

1 cup white wine

1 cup water

2 1⁄2 cups (about 1⁄2 chicken) coarsely chopped rotisserie chicken meat

1 pound dry penne pasta

1⁄2 teaspoon salt

1⁄8 teaspoon ground black pepper

1⁄8 teaspoon crushed red pepper flakes

1 cup shredded Parmesan cheese (divided)

1⁄4 cup half-and-half cream

3 tablespoons chopped fresh basil

In a large sauté pan or cast-iron pan, heat olive oil over medium heat. Add garlic and onion. Sauté, stirring frequently, until onion is translucent. Add peppers, tomatoes with juice, wine and water. Stir to combine. Add pasta, salt, pepper and red pepper flakes.

Reduce heat to medium-low and simmer, stirring often, until pasta is al dente, about 20 minutes. Turn heat off. Stir in 3⁄4 cup cheese, the half-and-half and basil. Garnish with remaining 1⁄4 cup cheese.