Chicken Arrabiatta with Red Zinfandel and Penne (for 1)

For this delectable late summer dinner, we make a zesty arrabbiata sauce with sauteed onions, bell peppers, carrots, garlic, and olive oil, then simmer with chopped San Marzano plum tomatoes, basil, red Zinfandel wine, and light cream. When the sauce is ready, we saute chicken with olive oil, garlic, red pepper flakes, and fresh parsley, then shred and combine with the sauce and cooked penne. Topped with Parmesan. #WinnerWinnerChickenDinner