Red Pepper Chicken Pasta...got this from my sister, your Aunt Rachel...a better cook than I.

I really don't have a recipe for this; it turns out different every time, but most defiantly good every time! Rachel makes it the best, since she made it up! Katya is eating again with Papa when he got home from school late.

Salt (I salt every time I add something)
4 chicken breasts (cut up in small pieces and grill in oil.
remove chicken and add the following:
3 red bell peppers (cut long and thin)
2 white or yellow onions (chopped roughly)
2-3 cloves garlic
Stir-fry these up until soft and tender then add:
2 cups mushrooms (quartered)
3-4 tomatoes and their juice (chopped small)
Add the chicken back to the veggies when they are done.

Let all this simmer together; when things start to stick add some white wine and scrape up the chicken bits on the bottom, this is great flavor.  You may need to add some chicken stock as it cooks, you don't want it to dry up.

In the mean time boil water (add salt to water) for 1 pound of angel hair noodles, I love the wheat free spelt noodles the best, the pesto sticks to them so good.

Drain the noodles and add about a 1/2 cup parsley pesto (2 Dixie cups ~  see recipe below) I make mine in late summer and freeze for all year, basil, too.

Serve up the pasta in bowls and top with the chicken mixture! Yum-yum

Parsley Pesto
2 Cups fresh parsley (or basil) leaves, packed then blanched
1/4 Cup grated parmesan cheese
1/2 Cup olive oil
3 Tbls pine nuts (can substitute walnuts)
3 Garlic cloves, finely minced. (I do this in the food processor before I mix up the pesto)

Place parsley leaves in small batches in food processor and whip until well chopped. Add about 1/3 the nuts and garlic and blend again. Add 1/3 of the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to crape down the sides.
Process until it forms a thck smooth paste. Repeat until all ingredients are used up.

I freeze in small Dixie cups. They pop out easily and I use 2 of them for this recipe.

Large batch for freezing:
20 C parsley (or basil) 10 Cups blanched ~ this prevents it from turning brown. Green pesto is much more appealing!
21/2 Cups cheese
5 Cups oil
3 Cups plus 2 Tbls pine nuts
30 garlic cloves