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Foster's Southwest Pasta

3/4 C. roasted red bell peppers (see Notes)
1 T. chicken base (see Notes)
1/4 C. olive oil
1/4 C. tomato paste
1 1/2 T. minced garlic
2 T. blackening seasoning
2 t. sugar
1/2 t. salt
1/4 C. grated Parmesan cheese, plus more for garnish
3 C. heavy cream
2 T. cornstarch dissolved in 1/4 cup water
1 lb. penne pasta
1 T. butter
1 lb. cooked chicken breast, sliced
2 scallions, chopped
1/4 lb. fresh snow peas
diced tomato, optional
chopped parsley, optional

In a food processor, combine peppers, chicken base, olive oil, tomato paste, garlic, blackening seasoning, sugar, salt and 1/4 cup Parmesan, and process until smooth. Transfer to a large mixing bowl. Slowly add cream, whisking until thoroughly incorporated. Add cornstarch mixture, and whisk to combine. (Sauce may be made in advance and stored, refrigerated, up to 48 hours.) Boil pasta according to package directions, checking a couple minutes before the recommended cooking time for doneness. While pasta is cooking, heat butter in a saute pan over medium-high heat until it foams, then add chicken, scallions and snow peas. Saute 1 to 2 minutes, just until items are warmed through. Add sauce and cook, stirring, until sauce thickens. Toss with cooked, drained pasta. Garnish with diced tomato, parsley and Parmesan.

Notes: You can use store-bought roasted red peppers, drained. Chicken base is available in grocery stores, usually near the soup section.

Makes 4 servings.

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