Serves 4 (serving size: 1 breast half and about 1 cup pasta mixture)
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
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
How to Make It
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 teaspoon 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.
I did opt for some quality jar roasted red pepper in place of making my own which made it very quick and easy - which I like, and it is a good form of comfort food. I did season the chicken with garlic salt, pepper, and italian seasoning which seemed to help. Next time, maybe a sprinkle of red pepper flakes. I also think next time I will grill the chicken instead of pan frying. Teenager didn't care for the mozzarella. I thought it was good.
Disappointed. I did not use the baby bell peppers but regular orange & yellow. I thought it was dull, lacked something. I did find the mozzarella pearls. Perhaps because I used 9 oz. of pasta instead of the 6 it required, there wasn't enough dressing. That was the amount in the gluten free pasta box I have to use for my husband, and didn't want to have the extra 3 oz. waiting until I could use it up in a dish that called for a larger amount.
This is my new fave!! Loved everything about this recipe. The vinegar and olive oil make a very flavorful "dressing" for the pasta and chicken. I added my usual spices to the chicken as it was cooking in the pan (Italian, minced garlic, salt, pepper, and minced onion) and it came out fantastic! It does seem hard to find the moz pearls but cutting the balls of moz into small pieces is fine. I did use the small bell peppers but not sure if it makes a difference either way. I am assuming the peel instructions refers to peeling them off the foiled cookie sheet. Thank you for this great recipe! Now added to the weekly menu in my house :)
Instead of mini bell peppers used 1 red and 1 yellow bell pepper, roasted in the same way. Could not find the mini mozzarella balls but sliced up bocconcini (could also slice up a block of fresh mozzarella) Pasta sauce is light but flavorful and not heavy so no guilt after eating a giant bowl of pasta!
This was a very tasty pasta dish that was easy to make. There is no need to use mini bell peppers, either. I just broiled, peeled, and chopped 2 regular sized bells (1 orange, 1 yellow). I also added some beets from the garden, and I cubed a block of part-skim mozzarrella as it suggested in the recipe. This was delicious and the leftovers were great at work the next day!
I questioned how much flavor this dish would have based on the ingredients, but I was pleasantly surprised. This is a unique pasta dish and can be served warm or cold. Left-overs were great the next day. The only time consuming part of this dish is getting the skins of the peppers removed. Make sure the peppers are blackened before removing from the oven and by covering the peppers with tin foil as they sit for 5 minutes makes the process a bit easier. I used gluten free pasta and my husband could not even taste the difference.
This recipe may take some "doing" but it is excellent. I used chicken breasts for me and boneless, skinless thighs for DH and whole grain rotini (he couldn't tell!!) Next time I will do some prepping in advance, such as the roasted red peppers. It was just as good, if not better, as leftovers.
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