I am still on a kick of finding a dish that is on the lighter side. I am in the mood for spring after a couple weeks of snow and ice around here. This recipe from Cooking Light fit the bill.
6 o. uncooked rotini
12 baby bell peppers
3 oz. fresh mozzarella pearls
2 tbsp. olive oil
2 tsp. white wine vinegar
2 garlic cloves, minced
1/2 c. chopped parsley
1/2 tsp. salt, divided
4 (6 oz) chicken breast halves
1/2 tsp. black
Preheat broiler to high.
Cook pasta; drain. Place in a large bowl; keep warm.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten. Broil 6 minutes or until blackened. Let stand 5 minutes. Peel; cut into strips. Add peppers and cheese to pasta. Combine oil, vinegar and garlic; stir into pasta mixture. Stir in parsley and 1/4 tsp. salt.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining salt and pepper; sauté 6 minutes on each side or until done. Slice chicken. Serve over pasta.
The dinner was good except for the peppers. I am not a big fan of jar roasted bell peppers so I am not surprised that I didn't like these either.
I will make this again. And will be making a snack out of those little balls of yummy mozzarella.