Monday, March 16, 2015

Sauteed Chicken with Roasted Pepper Pasta

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.

No comments :

Post a Comment