INGREDIENTS
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1 (12-oz) jar roasted red peppers marinated with garlic, drained
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1 cup whole milk ricotta cheese
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½ cup fresh grated Parmesan cheese
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1 tsp kosher salt
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½ tsp fresh ground black pepper
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1 Tbsp chopped fresh basil
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8-oz fresh mozzarella, sliced
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1 lb mini penne pasta
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12-oz pre-cooked chicken, chopped
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½ cup reserved pasta water