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Submitted By: jessica (edits made afterward)
Servings: 10
INGREDIENTS:
1/2 cup olive oil
3 cups chopped onion
4 cloves garlic, minced
6 red bell peppers, chopped
2 large tomatoes
1/2 cup almonds, chopped
1 tablespoon and 1 teaspoon balsamic
vinegar
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon cayenne pepper
9 cups broccoli florets
1 1/2 pounds penne pasta
1/2 cup and 1 tablespoon and 2 teaspoons grated Parmesan cheese
1 cup fresh basil leaves, cut into thin strips
2 cans cream of chicken soup
1 jar alfredo sauce
DIRECTIONS:
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Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic, red pepper, and tomato. Continue to cook the vegetables, stirring often for 15 minutes.
Combine almonds, pepper-onion mixture, vinegar, remaining olive oil, salt, black pepper, and cayenne, and mix.
Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
Pour the red pepper mix, Parmesan cheese, broccoli, cream of chicken soup, alfredo sauce, and basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.
This is a modified version of a recipe from elsewhere.
Original recipe was from: Allrecipes.com
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