Sautéed Chicken with Roasted Pepper Pasta

Sautéed Chicken with Roasted Pepper Pasta Recipe
Photo: Jennifer Causey; Styling: Ginny Branch

 

If you can't find mozzarella pearls, dice a block of mozzarella.

Yield:

Serves 4 (serving size: 1 breast half and about 1 cup pasta mixture)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 503
Fat 16.8 g
Satfat 5.1 g
Monofat 6.3 g
Polyfat 1.7 g
Protein 46.8 g
Carbohydrate 38.4 g
Fiber 3.7 g
Cholesterol 124 mg
Iron 3 mg
Sodium 564 mg
Calcium 158 mg

Ingredients

6 ounces uncooked rotini
12 baby bell peppers
3 ounces fresh mozzarella pearls (about 3/4 cup)
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 garlic cloves, minced
1/2 cup chopped parsley
1/2 teaspoon salt, divided
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper

Preparation

1. Preheat broiler to high.

2. Cook pasta; drain. Place in a large bowl; keep warm.

3. 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 teaspoon salt.

4. 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.

Note:

Julianna Grimes,

Cooking Light

March 2014
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