More Great Recipes: Pasta

Fettuccine With Goat Cheese & Bell Peppers

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


1 lb fettuccine
8 sun-dried tomato halves
1 tablespoons olive oil
1 cup scallions, sliced
2 garlic cloves, minced
1 medium red bell pepper
1 medium yellow bell pepper
1/4 cup chicken broth
1/4 cup fresh basil, slivered
10 small Kalamata olives
1 tablespoon capers, drained & rinsed
2 teaspoons dried oregano
4 1/2 oz goat cheese, crumbled

Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside.

Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside.

Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3

minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated.

Reduce heat, then add tomatoes and the reserved liquid, basil, olives,

apers and oregano. Simmer for 5 minutes.

Put fettuccine in a large serving bowl; add goat cheese and toss until

melted. Add pepper mixture and toss until mixed well.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana