A simple dish of pasta tossed in a creamy, lemony sherry sauce, with sweet red peppers and gently poached chicken.

Why this recipe works:

A lively, lemony, garlicky cream sauce gets depth from sherry.

Simmering the chicken breast in cream sauce rather than sautéing it allows the meat to soak up the flavor of the sauce while preventing it from getting chewy and dried out.

Finishing the pasta in the pan sauce infuses it with flavor and helps thicken it.

Note: The sauce holds well in the refrigerator for a day or two. If you opt to prepare it in advance, hold off on adding the butter and don't toss the sauce with the pasta until you're ready to serve the dish.