Fettuccine With Goat Cheese & Bell Peppers
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.