Steps

1. Roast the 4 Red Bell Peppers on a grill, in an oven, or under a broiler until the skins are completely charred.
   🕒 00:45
2. Lightly press the roasted Red Bell Peppers to check if they are cooked through, then peel the skin. (Key Tip!) If they are too hot to handle, cover with plastic wrap to steam them before peeling. This prevents them from becoming watery and preserves their sweetness.
   🕒 01:39
3. Remove the stem and seeds from the peeled Red Bell Peppers.
   🕒 02:30
4. Place the seeded Red Bell Peppers in a food processor or blender and puree. (Key Tip!) Roasted vegetables are sweeter than raw ones and serve as a base for various sauces. Blend until smooth for a pleasant texture.
   🕒 02:55
5. Slice the 1/2 Onion into moderately thick pieces.
   🕒 04:45
6. Slice the 1 pack of Mushrooms into slightly thick pieces.
   🕒 04:53
7. Shred the 4 pre-cooked Chicken Tenderloins.
   🕒 05:03
8. Boil 200g of Penne.
   🕒 04:28
9. Heat oil in a frying pan and sauté the sliced Onion.
   🕒 05:22
10. Once the Onion has softened slightly, add the sliced Mushrooms and sauté slowly. (Key Tip!) Mushrooms tend to absorb oil and burn easily. If they start to stick, add a small amount of water and steam them.
    🕒 05:32
11. Add the prepared Red Pepper Puree (to taste) to the frying pan with the sautéed Onions and Mushrooms.
    🕒 06:17
12. Add a small amount of pasta cooking water to any remaining Red Pepper Puree in the blender, pour everything into the sauce in the pan, and mix well.
    🕒 06:26
13. Season the sauce with Salt (to taste) and Pepper (to taste).
    🕒 06:44
14. Add 2 tbsp of Heavy Cream to the sauce and mix to create a mellow flavor.
    🕒 07:23
15. Add the boiled Penne to the sauce, along with the shredded Chicken Tenderloins, and toss everything together thoroughly.
    🕒 07:40
16. Finally, stir in Parmesan Cheese (desired amount).
    🕒 08:15
17. Plate the pasta and garnish with parsley if desired. Grind Black Pepper (to taste) over the top.
    🕒 08:29